2 tbsp. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
6 1/2 to 7 c. all purpose flour
1 1/2 c. water
6 tbsp. salad oil
6 eggs

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat water and oil until very hot (120 to 130 degrees).

With mixer at low speed, gradually beat liquid into dry ingredients; beat until just mixed. Increase speed to medium; beat 2 minutes, occasionally scraping the bowl with a rubber spatula.

Reserve 2 egg yolks; add whites, remaining eggs and 1 1/2 cups flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl with rubber spatula. Stir in about 2 1/2 cups flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes, adding more flour while kneading. Shape dough into ball; place in greased large bowl, turning to grease top. Cover with towel; let rise in warm place (80 to 85 degrees) until doubled, about 1 hour.

Punch down dough. Turn dough onto lightly floured surface; cover and let rise 15 minutes. Meanwhile, grease 1 large cookie sheet.

Prepare braided loaves. Divide the dough into 3 pieces. Cut 1 piece into thirds; with hands, roll each third into a 16-inch-long rope. Place ropes side by side and braided.

Pinch end of braid to seal. Place on cookie sheet for bottom part of loaf. Repeat with another piece for another loaf. Cut remaining dough into 6 pieces; roll each piece into 17-inch-long rope. Braid each set of 3 ropes as above; pinch ends to seal.

Place each smaller braid on top of a larger braid; tuck ends of top braid under bottom braid, stretching top braid if necessary.

Arrange loaves at least 5 inches part on cookie sheet; cover; let rise in warm place, away from draft, until doubled, about 1 hour.

Preheat oven to 375 degrees. Brush top and sides with reserved egg yolks. Bake 35 minutes or until loaves sound hollow when lightly tapped. Remove from cookie sheet and cool on wire racks.