1/2 cup warm water
1 tsp. sugar
2 tbsp. yeast
2 cups warm water
2 tsp. salt
1/2 cup sugar
2 eggs
3 tbsp. oil
7 cups flour
sesame or poppy seeds
PROOF
In a 1 cup measure, pour 1/2 cup warm water. Add 1 teaspoon sugar,
but do not stir. Slowly sprinkle 2 tablespoons yeast into the water, making
sure each particle gets wet. Again, do not stir. Wait 10 minutes until
the yeast is thick and foamy.
MIX
While you are waiting for the yeast to proof combine the following
ingredients in your bread bowl stirring well between each addition: 2 cups
warm water, 2 teaspoons salt, 1/4 cup sugar and 2 eggs. Then stir in the
yeast and 2 cups of flour. Add 3 tablespoons oil and stir.
ADD FLOUR (quickly)
This dough should be rather stiff so the braids will retain their shape.
Add remaining flour, 2 cups at a time, and stir to make a stiff dough.
Coat the dough lightly with flour and turn it out onto a floured kneading
surface.
KNEAD
Knead the dough until it is smooth and elastic: 10 minutes. Lightly
dust the kneading surface if the dough becomes too sticky to handle.
1ST RISING
Place the dough into a bowl, turn to grease the top, set in a warm,
draft-free spot and allow to rise until double: 1-1 1/2 hours.
SHAPE
When the dough has doubled, punch it down, pull it away from the sides
of the bowl and turn it out onto the kneading surface. Knead it briefly
to break all of the large bubbles. Cut the dough in half and set it aside
to rest.
Then cut 1/3 of the dough off of one of the pieces and set it aside. Cut the remaining 2/3 into 3. Roll each piece into a rope 18 inches long. Braid the ropes and place them on a greased baking sheet. Cut the remaining 1/3 dough into 3 small pieces. Roll each out into a rope 16 inches long. Braid these ropes and place them securely on top of the braid already on the baking sheet. Do the same with the second half of the dough.
EGG WASH
Brush the braids with egg wash (page 21). Sprinkle with sesame or poppy
seeds.
BAKE
Bake in a 4000F oven for 30 minutes. Cool
on a wire rack.