Makes 2 loaves
3 3/4 teaspoons active dry yeast (about 1 1/2 packages) 1 tbs granulated sugar
1 tbs light brown sugar
1 3/4 cups lukewarm water
1/2 cup olive oil, plus more for greasing the bowl
4 large eggs
1/2 cup granulated sugar
1 tbs table salt
8 to 8 1/2 cups ap flour
To finish 1 large egg Poppy or sesame seeds, or flaky sea salt
In a large bowl, dissolve yeast and 1 tbe granulated sugar and 1 tbs brown sugar in water; set aside for 5 minutes until a bit foamy.
Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. It should pull away from sides totally but still be a little tacky to the touch.
Turn dough onto a lightly floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another half-hour.
Braid or shape as desired. Place braided loaves on a cookie sheet liner w parchment with at least 4” in between.
Beat remaining egg and brush it on loaves and let rise another hour.
Preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, or salt if using.
Bake in middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.
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