Instructions

• In a small bowl combine one 1.25-ounce envelope active dry yeast, 2 tablespoons granulated sugar, and 1/4 cup warm water (110–115°F). Stir gently and let stand 5 minutes, until foamy.
• Sift 4 1/2 cups all-purpose flour and 2 teaspoons salt into a large mixing bowl. Make a well in the center of the flour.
• Beat the 2 large eggs. Add the beaten eggs, 2 tablespoons canola or vegetable oil, the remaining 1 1/4 cups warm water, 1/2 cup granulated sugar, and the yeast mixture into the well. Mix with your hands or a spatula until the liquids are incorporated and a shaggy dough forms.
• Reserve the remaining 1/2 cup flour for dusting. Turn the dough onto a floured board or silicone mat and knead 5 to 8 minutes, adding small pinches of the reserved flour only if the dough is too sticky, until the dough is smooth and elastic.
• Lightly oil a clean mixing bowl. Place the kneaded dough in the bowl and turn it once so the top is lightly coated with oil.
• Cover the bowl loosely with a clean dishtowel and let the dough rise in a warm place for about 1 hour, or until it has noticeably increased in size.
• Punch down the dough to release the gas, then cover and let it rise again until doubled in bulk, about 45–60 minutes.
• Turn the dough out onto the floured board. Divide the dough into 3 equal pieces to make one large loaf, or into 6 equal pieces to make two smaller loaves.
• Flour your hands and roll each piece into a rope of equal length. For each loaf, braid three ropes together and pinch the ends to seal. Place the braided loaf(s) on a greased cookie sheet.
• Cover the braided loaf(s) loosely and let rise in a warm place until doubled in size, about 30–45 minutes. Preheat the oven to 375°F while the loaves are finishing this rise.
• Brush the risen loaves with the slightly beaten large egg yolk. If desired, sprinkle 2 tablespoons poppy seeds over the top.
• Bake at 375°F for 38 to 45 minutes, or until the loaves are deep golden brown. Remove from the oven and cool on a wire rack before slicing.