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Serves | Prep Time | Cook Time

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Ingredients You'll Need

1/2 C plus 2/3 C warm water (105°F to 115°F)
2 tbsp dry yeast
1 tbsp plus 3/4 C sugar
5 large eggs
3/4 C vegetable oil
1 tsp salt
7 1/2 C (about) all-purpose flour
1 large egg yolk
1 tbsp water


Combine 1/2 cup warm water, yeast and 1 tablespoon sugar in large glass measuring cup and stir until yeast dissolves.

Let yeast mixture stand at room temperature until foamy, about 10 minutes.

In large bowl of heavy-duty mixer fitted with whisk attachment, beat 5 eggs until blended.

Add oil, salt and 3/4 cup sugar and beat until pale yellow and slightly thickened, about 4 minutes.

Beat in 2/3 cup warm water.

Add yeast mixture and beat until blended.

Remove whisk and fit mixer with dough hook.

Add enough flour 1 cup at a time to form smooth dough, beating well after each addition.

Beat on medium speed until smooth and elastic, about 5 minutes, adding flour by tablespoonfuls if sticky.

Turn out onto floured surface and knead 2 minutes.

Lightly oil large bowl.

Add dough, turning to coat with oil.

Cover with plastic wrap, then with clean kitchen towel.

Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Punch down dough.

Cover with plastic and clean kitchen towel and let rise 30 minutes.

Grease 2 large baking sheets.

Turn out dough onto lightly floured surface.

Divide dough into 2 equal portions.

Divide each portion into 3 equal pieces.

Roll each piece into 9-inch-long rope.

Braid 3 ropes together; pinch ends together to seal.

Repeat with remaining dough pieces, forming 2 braids.

Place each braid on baking sheet.

Cover with towel .

Let rise in warm area until almost doubled, about 30 minutes.

Preheat oven to 400°F.

Whisk yolk with 1 tablespoon water to blend.

Brush dough with egg mixture.

Bake 10 minutes.

Reduce oven temperature to 350°F.

Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.

Transfer loaves to rack and cool completely.

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