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In a large bowl add yeast, 1 tablespoon sugar, and 1 ¾ warm water.
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Allow yeast to “bloom”, about 5 minutes.
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Using a whisk or the whisk attachment on your mixer, whisk in oil.
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Add 4 eggs, one at a time.
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Add the remaining sugar and salt and combine.
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In 1 cup increments, add flour.
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After about 4 cups of flour, continue the process by hand, kneading in the remaining 4 cups or using your dough hook on your mixer.
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Once all the flour has been added, continue to knead until dough is smooth.
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Once smooth, lightly grease a large bowl with oil and place bread dough in the bowl.
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Cover with a warm damp cloth and allow to rise in a dark corner for 1 hour.
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When dough has doubled in size, punch dough down and let it rise again for another hour.
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When dough has finished its second rise, place it on a lightly floured surface.
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Melt butter and combine with brown sugar and cinnamon. Set aside.
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Divide dough into six equal parts. Set aside 3 parts.
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Roll out 3 long strands about 12 inches long and 1 ½ inches wide.
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Using a rolling pin, flatten the strands.
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Brush with cinnamon butter mixture and sprinkle some raisins.
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Fold over one side of the strand, pinch the sides closed and gently reroll to form a strand again.
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Repeat with next two strands.
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Braid the three strands together and place on a cookie sheet.
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Cover with a damp warm towel and allow to rise for 30 minutes.
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Repeat process to make another loaf with remaining dough.
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Preheat oven to 375 degrees.
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Make the egg wash by combining the egg and 1 teaspoon of cold water, mix with fork.
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Baste the loaves with the egg wash.
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Bake the loaves for 30 to 40 minutes.