Serves: 6 - 8
Dietary guidance: v
1/2 oz. active dry yeast
1 c. warm water (110 - 115 degrees)
1/2 c. vegetable oil
1/3 c. sugar
1 Tbsp. salt
6 - 6 1/2 c. all purpose flour
1 tsp. cold water
In a large mixing bowl, dissolve the yeast in warm water. Add the oil, sugar, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each piece into a rope and braid, folding the ends under the loaf. Cover and let rise until doubled, about 1 hour.
Beat egg and cold water; brush over the braids. Bake at 350 degrees for 20 - 25 minutes or until golden brown. Remove from pans to wire racks and cool.
**If desired, recipe can make one giant loaf with no problems. Just bake about 30 - 35 minutes total.