1/2 c. warm water (105-115 degrees)
2 pkgs. active dry yeast
1 3/4 c. warm water
2 tbsp. sugar
1 tbsp. salt
3 tbsp. butter
3 eggs
6 3/4 - 7 1/4 c. unsifted flour
Vegetable oil

Measure warm water into large warm bowl. Sprinkle in yeast and stir until dissolved. Add warm milk, sugar, salt, butter, 3 egg yolks and 2 egg whites (save remaining whites). Add 2 cups flour. Beat with beaters until smooth, about 1 minute. Add 1 cup flour. Beat vigorously with a wooden spoon until smooth, about 150 strokes. Add enough additional flour to make a soft dough.

Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with a towel and let rest 20 minutes.

Divide dough in half. Divide one half of the dough into 5 equal parts. Roll each piece into an 18" long roll. On a greased baking sheet, braid 3 of the rolls together. Twist together remaining 2 rolls and place on top of braid. Pinch ends to seal and tuck under braid. Repeat with remaining dough. Brush braids with vegetable oil. Cover with plastic wrap and refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover carefully. Brush braids with slightly beaten egg white. Let stand uncovered 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick. Bake at 375 degrees for 25 to 30 minutes or until done. If desired, brush with melted butter. Makes 2 loaves.