In a large bowl add yeast, 1 tablespoon sugar, and 1 ¾ warm water.

Allow yeast to “bloom”, about 5 minutes.

Using a whisk or the whisk attachment on your mixer, whisk in oil.

Add 4 eggs, one at a time.

Add the remaining sugar and salt and combine.

In 1 cup increments, add flour.

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.

Once all the flour has been added, continue to knead until dough is smooth.

Once smooth, lightly grease a large bowl with oil and place bread dough in the bowl.

Cover with a warm damp cloth and allow to rise in a dark corner for 1 hour.

When dough has doubled in size, punch dough down and let it rise again for another hour.

When dough has finished its second rise, place it on a lightly floured surface.

Melt butter and combine with brown sugar and cinnamon. Set aside.

Divide dough into six equal parts. Set aside 3 parts.

Roll out 3 long strands about 12 inches long and 1 ½ inches wide.

Using a rolling pin, flatten the strands.

Brush with cinnamon butter mixture and sprinkle some raisins.

Fold over one side of the strand, pinch the sides closed and gently reroll to form a strand again.

Repeat with next two strands.

Braid the three strands together and place on a cookie sheet.

Cover with a damp warm towel and allow to rise for 30 minutes.

Repeat process to make another loaf with remaining dough.

Preheat oven to 375 degrees.

Make the egg wash by combining the egg and 1 teaspoon of cold water, mix with fork.

Baste the loaves with the egg wash.

Bake the loaves for 30 to 40 minutes.