Baking Bread

In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups of room temperature water.

Wait a few minutes to see if the water starts to foam slightly, if you see it foaming it means the yeast is active and is working, if you don't see any foaming it means your yeast has been sitting too long on your shelf and you will need to buy new yeast and start again.

Whisk the vegetable oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. 

NOTE: Remember just 4 eggs, not all 5!

Gradually add flour. When the dough starts to holds together, (don't worry if it's a bit shaggy) it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)

Lightly flour your work surface, remember we don't want to add too much extra flour to our dough, we mostly just want it to not stick to the counter

With that small amount of vegetable oil you saved, grease the edges of your bowl so the dough won't stick.

The double will get larger and to avoid large air bubbles, punch the dough down.

With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. 

Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2.

Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath.

Beat remaining egg and brush it on loaves.

NOTE: Either freeze breads or let rise another hour.

After the bread bakes take it our drop some poppy seeds, sea salt, or sesame on the top for extra flavors