1/4 c. vegetable oil
1/2 c. honey
2 c. warm water
6 eggs
1 tbsp. salt
2 pkg. yeast
Flour, unbleached

Combine in small bowl. Combine 1 teaspoon sugar, 1 cup of the warm water and yeast in to proof. Combine 1/4 cup oil, 1/2 cup honey, 6 eggs and 2nd cup warm water in a bowl. When yeast bubbles up, add to other liquids. Add 1 tablespoon salt and flour, 1 cup at a time. Stir in additional cups of flour until dough pulls away from the sides of the bowl.

Turn out on a floured board and knead, adding flour to all sticky places. When a finger imprint pops back out of dough, it's been kneaded enough.

Place in an oiled bowl, cover loosely and place in cold oven with a bowl of warm water for an hour or so until another finger imprint stays in. Then its risen enough.

Turn out of the bowl onto a floured board. Knead again. Cover dough and let rest 10 minutes. Then cut into 3 sections. Each section may be cut into 3 pieces and braided. Place each section into a 9 x 5 inch or 8 x 4 inch greased bread pan.

Cover and place back into cold oven with bowl of warm water. When finger imprint stays in its risen enough. Brush lightly with cold water. Place back in oven. Bake at 375 degrees for 40 minutes or so.

To test for doneness: Use a cake tester. Break through crust. Insert slowly and evenly through bread. If no resistance felt, it's done. If resistance felt, bake another 10 minutes and retest. Pop out of pan and cool on cake racks.