Hawaiian Egg Bread

INGREDIENTS
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45 degrees C)
6 egg yolks
3 eggs, room temperature
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
4 1/2 cups all-purpose flour
1 egg
1 pinch salt

DIRECTIONS

1. In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about
3-1/2 cups of flour to make a sticky dough.

2. Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and
elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the
dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.

3. Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches
long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie
sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until
doubled, about 45 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.

5. Bake for 40 minutes, or until golden. Cool on a wire rack.