Instructions

• In a small bowl, combine the 0.25-ounce envelope active dry yeast, 2 tablespoons granulated sugar, and 1/4 cup warm water (110–115°F). Stir gently and let stand 5 minutes, until the yeast is foamy.
• Sift 4 1/2 cups all-purpose flour and 2 teaspoons salt into a large mixing bowl. Make a well in the center.
• In a small bowl, beat the 2 large eggs. In a separate small bowl, slightly beat the 1 large egg yolk and set it aside for glazing.
• Add the beaten eggs, 2 tablespoons canola or vegetable oil, the remaining 1 1/4 cups warm water, 1/2 cup granulated sugar, and the foamy yeast mixture into the well. Work the liquids into the flour with your hands or a spoon until a shaggy dough forms.
• Turn the dough onto a floured board (use the remaining 1/2 cup flour to dust the board and for kneading as needed). Knead until smooth and elastic, about 5 to 8 minutes.
• Lightly oil a mixing bowl, place the dough in the bowl, and brush the top of the dough with a little oil. Cover loosely with a clean dish towel and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough, cover, and let it rise again until doubled in bulk.
• Turn the dough out onto the floured board. For one large loaf divide the dough into 3 equal pieces; for two smaller loaves divide into 6 equal pieces.
• Flour your hands and roll each piece into a rope of equal length. Braid the ropes to form the loaf(es) and place them on a greased cookie sheet. Cover and let rise until doubled in size.
• Preheat the oven to 375°F while the loaves are finishing their final rise.
• Brush the risen loaves with the reserved egg yolk and sprinkle with 2 tablespoons poppy seeds, if desired.
• Bake in the preheated oven 38 to 45 minutes, until the loaves are golden brown.