- 1 envelope instant yeast
- 3 3/4 cups bread flour
- 2 large eggs plus one for glazing
- 3/4 cup warm water (about 100 degrees)
- 1/2 cup vegetable oil
- 1 1/2 teaspoons salt
- 1/4 cup sugar
Prepare the yeast by mixing the yeast with 3/4 cup of flour and warm water and whisk until smooth.
Let yeast stand until it puffs up, about 10 minutes.
Whisk in the two eggs, oil, salt and sugar into yeast mixture until incorporated.
Then add the remaining 3 cups of flour and mix into a ball. Knead until smooth, about 5-10 minutes.
Place the dough in a warm, cleaned bowl and cover with plastic wrap. Let the dough ferment until it has doubled in size, about two hours.
Line a baking sheet with parchment paper and divide your dough into two pieces.
For a three strand braid divide one of the pieces of dough into three more pieces and roll each one out into a flat piece.
Starting with the small end, roll each piece up into a strand. Braid that sucker up starting in the middle.
Repeat with the other piece of dough.
Cover the loafs with plastic wrap and let proof until tripled in size, about 1.5 hours.
Glaze the breads with the last egg and bake for 35 minutes at 350 degrees.