1 package dry yeast
1 teaspoon sugar
1/2 cup warm water (105 to 115)
1/2 cup vegetable oil
1/2 cup warm water (105 to 115)
1/4 cup sugar
2 large eggs
2 teaspoons salt
4 to 4 1/2 cups all-purpose flour, divided
Vegetable cooking spray
1 egg white
1 teaspoon water
1 teaspoon sesame seeds or poppy seeds
Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes.
Combine oil and next 4 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until blended. Add yeast mixture and 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to make a soft dough. (Dough should be sticky.) Cover dough and let rest 10 minutes. Turn dough out onto a well-floured surface and knead 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface and knead several times. Divide dough into thirds. Shape each third into a 14-inch rope. Place ropes on a greased baking sheet (do not stretch); pinch rope ends together at one end to seal. Brade ropes; pinch loose ends to seal. Lightly spray with vegetable cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk.
Beat egg white and 1 teaspoon water; gently brush over bread. Sprinkle with sesame seeds. Bake at 375 for 30 to 35 minutes or until golden brown.
