|Sugar||1⁄4 Cup (4 tbs)|
|Water||2 3⁄4 Cup (44 tbs)|
|Compressed yeast/2 tablespoons active dry yeast||2 Tablespoon|
|All purpose flour||8 Cup (128 tbs) (sifted)|
|Eggs||2 , beaten|
|Cooking oil||3 Tablespoon|
Place the sugar in a saucepan with 3/4 cup of the water.
Heat gently, stirring continuously, until the sugar has dissolved.
Remove the pan from the heat and add a further % cup of the cold water.
When the liquid is lukewarm, mix in the yeast.
Leave it to stand for 10 minutes.
Combine theyeast liquid with aboutaquarter of the flour and beat well together until smooth.
Cover with a damp dish towel and set aside in a warm place until the mixture is spongy and light and bubbly.
Add the well beaten eggs and the remaining water (heated to lukewarm) to the sponge mixture with the salt and oil.
Work in the remaining flour to give a fairly stiff dough.
Turn out and knead well on a lightly floured surface.
Place the dough in an oiled plastic bag and put in a warm place to rise until doubled in size.
Remove the dough, punch down and knead until smooth then divide the dough in half.
Divide each piece of dough into 3 equal pieces and roll into long sausages.
Braid the 3 strands together.
Repeat with the remaining pieces of dough.
Place the loaves on a greased baking sheet and brush with beaten egg.
Leave to rise in a warm place until almost doubled in size.
Bake in the center of a moderate oven (350°F) for about 1 1/2 hours.
Cool on a cake rack.