Instructions
1. Dissolve yeast and 1 teaspoon of the sugar in 2 1/4 cups lukewarm water in a small bowl and set aside until foamy, about 10 minutes. Grease a large bowl with 1 teaspoon of the oil and set aside. Grease 2 large or 4 medium baking sheets with 2 teaspoons of the oil and set aside.

2. Using a kitchen spoon, beat 4 of the eggs in another large bowl, then beat in salt and the remaining sugar and 1/2 cup oil. Add yeast mixture and beat until well combined. Gradually add flour, stirring until dough is stiff. Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Shape dough into a ball and transfer to prepared bowl. Cover with a damp kitchen towel or plastic wrap and set aside in a warm spot, to let rise until doubled in bulk, 1-2 hours.

3. Preheat oven to 350. Turn dough out onto a very lightly floured surface, divide into 12 equal pieces, and shape each into a ball. Set dough balls about 2" apart, cover with a damp kitchen towel or plastic wrap, and let rise for 10 minutes. Roll dough balls into 12" long ropes.

4. To make the six-strand braided loaves, line up 6 of the ropes lengthwise on each baking sheet, or, to make the three-strand braided loaves, line up 3 of the ropes lengthwise on each medium baking sheet. Position baking sheets perpendicular to you. Join ends of ropes at top of baking sheet and pinch together. Braid each loaf (see below), join ends of rope at bottom of baking sheet, pinch together, and tuck ends under on both ends of loaves. Loosely cover loaves with damp kitchen towels or plastic wrap and let rise for 15 minutes.

5. Beat the remaining egg and 1 teaspoon water together in a small bowl. Brush tops of loaves with some of the egg wash, sprinkle with poppy or sesame seeds (if using), then bake until loaves are deep brown and hollow-sounding when tapped, 45-60 minutes. Set loaves aside on a rack to cool.

NOTES: To braid:1. Line up six of the 12"-long dough ropes lengthwise on a baking sheet perpendicular to you. Join ends of ropes at top of baking sheet and pinch together. Attach a piece of tape to each end of rope closest to you. Using a pen, number the ropes 1 to 6 from left to right.

2. Braid rope 1 over ropes 2, 3, 4, and 5. Lift rope 6 over rope 1, placing it between ropes 4 and 3.

3. Braid rope 5 over ropes 4 and 6, under rope 1, and over ropes 3 and 2, then place rope 1 between ropes 6 and 3.

4. Braid rope 2 over ropes 3 and 1, under rope 5, and over ropes 6 and 4, then place rope 5 between ropes 1 and 6.

5. Braid rope 4 over ropes 6 and 5, under rope 2, and over ropes 1 and 3, then place rope 2 between ropes 5 and 1.

6. Braid rope 3 over ropes 1 and 2, under rope 4, and over ropes 5 and 6, then place rope 4 between ropes 2 and 5.

7. Braid rope 6 over ropes 5 and 4, under rope 3, and over ropes 2 and 1.

8. Snip off tape with a pair of scissors and discard. Join ends of rope closest to you and pinch together. Tuck ends under on both ends of completely braided loaf.

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Yields: 2 Servings
     SAVEUR magazine, September/October 2002, page 41

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