2 env. dry yeast
1/4 c. warm water
1 1/2 tsp. salt
1/2 c. sugar
1/2 c. oil
1 1/4 c. tap water
6 c. all-purpose flour
3 beaten egg yolks

Use large bowls and 2 large baking pans.

1. Dissolve yeast in warm water then set aside.

2. Combine salt, sugar, oil and mix well; then add tap water. Add 2 cups flour, then beat thoroughly with spoon.

3. Add dissolved yeast mixture and beaten egg yolks then mix well.

4. Gradually add remainder of flour (4 cups) and mix well with spoon to form soft ball.

5. Knead on a lightly floured board until dough ball is shiny (15 minutes). 6. Place dough in a lightly oiled bowl. Lightly oil top of dough - cover with towel and place bowl in a warm (no drafts) place until the dough ball has doubled in size (approximately 1 1/2 hours).

7. Take dough out of bowl and punch it down (good tension release!) then knead again, cover again until double in size (approximately 1 1/4 hours).

8. Punch down again. Divide into 6 pieces. Roll pieces into long strands the length of the baking pans. For each loaf, braid 3 strands together tightly.

9. Place each loaf into a lightly oiled loaf pan, cover and let rise until double in size (1 hour).

10. Brush with beaten egg yolk - for a nice brown crust.

11. Bake at 375 degrees until golden brown, 35 to 40 minutes.

12. Let cool for 10 minutes and remove from pans. Enjoy - you've earned it!