Instructions
Preheat the oven to 350 degrees.
In a small bowl, mix the yeast, 1/2 cup warm water, 1/2 teaspoon of the sugar and a pinch of flour.
Stir, set aside and let rest for or until the mixture is bubbly.
In a bowl of an electric mixer, combine 7-1/2 cups flour with the remaining sugar and salt.
In a small bowl, mix 4 of the eggs, the vegetable oil and the lukewarm water.
Add to the flour mixture.
Add the yeast mixture.
Blend ingredients thoroughly.
Using the kneading hook, knead for or until the dough is smooth and elastic, adding more flour as necessary to make sure the dough is not sticky.
NOTE: you can make this dough in a food processor (halve the recipe).
Cover the bowl of dough and put it in a warm place to rise for about 1-1/ or until doubled in bulk.
Punch down the dough, cover the bowl and let rise again for or until doubled.
Remove the dough to a floured surface.
Cut dough in 6 or 12 pieces depending on whether you are making one large or two smaller loaves.
Make long strands out of the pieces.
Braid the strands.
Place the braided dough on a lightly greased cookie sheet.
Beat the last egg with the tsp. of water.
Brush this over the surface of the bread.
Sprinkle with seeds if desired.
Let rise again for .
Bake for for large loaf, for smaller ones (they should be firm and golden brown).
Place 6 strands of dough on a floured board.
Press the strands on the top to seal them together.