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with flour and begin kneading dough for 5 to 10 minutes--until the dough is smooth and elastic.
Then, place the dough in a large mixing bowl lightly oiled on the inside surface. Cover bowl
with damp cloth and place bowl in warm area where dough can rise for almost 2 hours or until twice
its original size.
After rising, place dough on floured surface and punch it down; allow it
to rest for several minutes. Then gently knead the dough for 2 to 3 minutes, return it to the bowl,
and allow it to rise again in a warm area to double in size--which may require approximately 1
hour.
Remove the dough from the bowl, punch it down again and knead it until the dough is
flexible and easily worked. Divide the dough into 2 equal amounts.
Then divide each loaf into
3 pieces which will become the braid. Roll each piece into a rope-like cylinder
approximately 15 inches long. Place the lengths side by side, seal the individual strands by
pinching the ends together, and begin to braid them, forming a long loaf of bread. Repeat the
process for the second loaf.
Place the braided loaves on a non-stick or greased
baking sheet, 4 to 6 inches apart . Cover them with a cloth, place the loaves and baking sheet in
a warm area and allow the dough to rise until it doubles in size.
Meanwhile, preheat oven to
375°F. In a small mixing bowl, combine remaining 2 tablespoons of egg, mix together, and
brush over the loaves. If desired, sprinkle poppy or sesame seeds on top and bake loaves for 40
minutes or until golden brown. When the loaves are baked, remove them from oven and place on a
cooling rack.
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