2 envelopes active dry yeast
2 3/4 c. warm water
1/2 c. plus 1/2 tsp. sugar
7 1/2 c. plus 1 tbsp. flour
1/2 c. vegetable oil
1 1/2 tbsp. salt
3 eggs
Poppy seeds or sesame seeds

Dissolve yeast in 1/2 cup warm water, stir in 1/2 teaspoon sugar and 1 tablespoon flour. Let stand until bubbly.

In a large bowl combine 5 cups flour with 2 1/4 cups warm water, 1/2 cup oil, 1/2 cup sugar, 1 1/2 tablespoon salt, and 2 eggs; mix thoroughly. Add yeast mixture and gradually add 2 to 2 1/2 cups flour. Knead dough until smooth and elastic. Cover and let rise about 45 minutes to 1 hour or until doubled in size. Punch down dough and knead, working in more flour so dough is not sticky.

To shape loaves, divide dough in half; take each half and divide into three pieces. Make each piece into a strand about 10 inch long by rolling dough gently on floured surface with palms of hands. For each loaf, take 3 strands and place them on a greased cookie sheet diagonally. Begin braiding in the middle and tuck the ends under. Allow each loaf to rise until double in size, about 1 hour.

To make glaze, beat one egg and add 1 tablespoon sugar. Brush carefully over the top of braids and sprinkle with poppy or sesame seeds. Bake in a preheated 350 degree oven for 30 to 45 minutes or until golden brown. Place on a wire rack to cool.