Ingredients:

  • 1.5 cups warm water (110°F/43°C)
  • 1 tablespoon active dry yeast
  • 0.5 cup plus 1 teaspoon honey
  • 7.5 cups all-purpose flour
  • 0.5 cup vegetable oil
  • 4 large eggs (3 for dough, 1 for wash)
  • 1 large egg yolk
  • 1 tablespoon fine sea salt
  • 1 tablespoon water
  • 1 teaspoon poppy or sesame seeds (optional)

Instructions:

  1. Combine 1.5 cups warm water, 1 teaspoon honey, and 1 tablespoon yeast in a small bowl. Wait 10 minutes until a thick, foamy head appears. Note: If it doesn't foam, your yeast is dead; start over.
  2. In your large bowl, whisk 3 eggs, 0.5 cup honey, 0.5 cup oil, and the salt. Whisk until the honey is fully incorporated.
  3. Add the yeast mixture to the egg mixture, then gradually stir in 7 cups of flour. Stir until a shaggy, sticky ball forms.
  4. Turn onto a floured surface. Add the remaining 0.5 cup flour as needed while kneading for 10 minutes until the dough is silken and bounces back when poked.
  5. Place in an oiled bowl, cover with a damp cloth, and let sit in a warm spot for 2 hours until the dough has doubled in size.
  6. Punch the dough down to release air. Divide into 6 equal pieces (for two 3 strand loaves) and roll into 12 inch long ropes.
  7. Pinch three ropes together at the top, then braid like hair. Tuck the ends under until the loaf looks snug and uniform.
  8. Place loaves on parchment lined sheets. Cover and let rise for 45 minutes until they look puffy and light.
  9. Whisk 1 egg, 1 yolk, and 1 tablespoon water. Brush the loaves once, wait 5 minutes, and brush again until every crevice is glistening. Sprinkle with seeds if using.
  10. Bake at 350°F (180°C) for 30 minutes until the crust is deep mahogany and the bottom sounds hollow when tapped.