- 4 cups flour
- 1 cup warm water
- 1 tablespoon dry yeast
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 cup vegetable oil
- 2 eggs + 1 egg for brushing tops (room temperature)
Let stand uncovered for 20 minutes or until the mixture is bubbly and swollen.
Your dough should be somewhat firm and elastic.
Cover the bowl and allow the dough to rise 1 1/2 to 2 hours or until doubled in bulk.
If you know how to braid a 6 strand braid than do that, I braid 3 at a time and then braid the 3 braids together.
Pinch both ends of loaf, tucking under slightly to hide the seams.
Brush surface of loaf with beaten egg.
You may brush the loaf a second time with egg half way through baking for a deeper glossy appearance.
Allow baked loaf to cool on wire rack.