| 1 | In a large bowl, dissove the yeast and 1 tbsp of sugar in 1¾ cups of water between 110°F—115°F. | 5 min |
| 2 | Pre-heat the oven to its lowest setting and turn off once it's up to temperature. | 5 min |
| 3 | Using a whisk attachment on a stand-up mixer, add the olive oil, 5 eggs, sugar and salt allowing each new addition to be mixed completely before adding the next. | 3 min |
| 4 | Switch to a blade attachment and slow add in the flower about a ¼ cup at a time, allowing each addition to be completely incorporated before adding the next. Continue mixing until the
dough has come together into a single ball. | 5 min |
| 5 | Switch to a dough hook attachment and allow it to kneed until the dough is smooth and elastic. | 5 min |
| 6 | On lightly floured countertop, knead the dough into a ball and place into a clean ball, covered with a damp towel. Place in the oven to rise until doubled in size. | 60 min |
| 7 | Punch down the dough, re-form into a ball, and allow to rise again. | 30 min |
| 8 | Divide the dough into 6 equal portions. Roll each out into a strand about 12" long and 1½" indiameter. Take three at a time and braid together, taking care to pinch the ends together
carefully. This will produce two loaves. | 10 min |
| 9 | Place the loaves on a baking sheet covered with parchment paper and place in the refrigerator torise again. Pre-heat the oven to 375°F. | 60 min |
| 10 | Mix the remaining egg with the milk and brush lightly over the top of the loaves. Sprinkle thecaraway seeds over the washed loaves. | 1 min |
| 11 | Place the baking sheets in the oven and bake until golden brown on the top. | 20-30 min |
