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Place the yeast, 2 teaspoons of the sugar and 2 teaspoons of the flour in a tall tumbler. Add ¾ cup of the water and mix well. Set in a warm place and leave covered.
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In a big bowl, place 4 cups of flour. Add 1½ cups of the water, ½ cup of the oil, ½ cup of the sugar, the salt and 2 of the eggs and mix well.
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When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and gradually add 3 more cups of the flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in a warm place for about 5 hours, or until doubled in bulk.
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Knock the dough down and add about ¾ cup more of the flour, kneading well to give a soft but not sticky dough. Oil the top of the dough with the remaining oil. Cover and let rise again until doubled in bulk, which should take another 2½ hours.
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Knead again. Divide the dough in two. Shape into two loaves to fit in loaf tins, or braid on a greased baking sheet. Cover and let rise until doubled in bulk, which should be another hour.
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Preheat the oven to 350 degrees.
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Combine the remaining egg and sugar and brush over the top of the loaves. Sprinkle with seeds if desired. Bake for about 45 minutes, or until done.