2 pkgs. dry yeast
2 c. warm water
3 eggs lightly beaten (save 1 tbsp. for glaze)
7 1/4 to 8 1/4 c. all-purpose flour
4 tsp. salt
1/4 c. salad oil
1/4 c. sugar

Preheat oven 375 degrees. Dissolve yeast in warm water. Blend in eggs, sugar, salt and oil and 1/2 the flour. Beat until smooth. Add remaining flour to form soft dough. Knead until smooth. Place in greased bowl, turn over. Cover. Let rise 1 to 1 1/2 hours or until doubled. Punch down dough - divide in two.

For each braid divide half the dough into 3 parts. Roll each part into 14 inch strand. Place on lightly greased baking sheet. Beginning at center, braid loosely toward each end. Seal ends by tucking under. Cover dough so it does not become dry. Let rise 30 to 40 minutes. Just before baking brush with reserved egg. Bake 375 degrees, 35 to 45 minutes. Cool on rack. Makes 2 braids.