INSTRUCTIONS:

In a large bowl, mix water, yeast, 1/3 cup sugar, 2 cups flour, and set aside to rise for about 20 minutes.

In the meantime, in another large bowl, combine 2 cups flour, 1/3 cup sugar, 1 1/2 tsp. salt. Cut in margarine (use corn oil only–not milk margarine).

Add 2 slightly beaten eggs to the yeast mixture (the first bowl). Next, work in the flour mixture and stir until completely mixed. If the dough seems too sticky, add up to 1 more cup flour. Knead on a floured board about 5 minutes. Place in a very large, oiled bowl and let rise in a warm place until double in bulk–about 1 1/2 to 2 hours.

Turn out on a floured surface and roll out long–like a rope. Divide each piece in half (for 2 loaves) then divide each loaf into three pieces. Braid each loaf carefully and place on greased and floured baking sheets. Let rise about 3-4 hours. Brush each with the beaten egg and water and bake at 350 degrees until golden brown (25-30 minutes). Serve hot or warm.

Sesame or poppy seeds may be sprinkled on top after brushing with egg. For those who prefer whole wheat, add 3 tbsp. honey with the beaten eggs. Substitute 1 1/2 to 2 cups whole wheat (graham) flour for white flour in the second bowl.