Ingredients
1/4 cup vegetable oil or melted butter
2 eggs plus 1 egg yolk (reserve egg white for egg wash)
2 teaspoons salt
5 cups all-purpose flour, divided
1/4 cup granulated sugar, divided
2 1/4 teaspoons (1 packet) active dry yeast
1 cup water
Step by step
Attach the KitchenAid® Precise Heat Mixing Bowl to a Pro Line® Series 7-Qt Bowl Lift Stand Mixer. Heat the Precise Heat Mixing Bowl to 110°F. Let sit 5 minutes to preheat, then add water. Let sit 6 minutes to heat water.
Use the dough hook to stir in yeast and 1 pinch sugar (from 1/4 cup sugar). Let sit 5 to 10 minutes until yeast mixture is foamy.
Reduce heat of bowl to 90°F. Add remaining sugar, 4 cups flour and salt. Stir with dough hook to combine. Add eggs and egg yolk. Stir until shaggy dough forms.
Knead dough with dough hook on low speed 6 to 8 minutes, adding just enough remaining flour 1 tablespoon at a time until dough is smooth, soft, elastic and only slightly sticky. Remove dough, shape it into ball and place it back in the Precise Heat Mixing Bowl. Remove bowl from Stand Mixer; cover with lid and let dough rise in mixing bowl at 90°F 1 1/2 to 2 hours until doubled in size.
Punch down dough. Divide into six equal pieces. Roll each piece into 16-by-1-inch rope. Grab ropes together at one end and pinch to seal seams.
To braid dough, take farthest right rope and carry over next two ropes, then slide under middle rope, then carry over last two ropes. Lay rope down so it is parallel to rope next to it; it should now be farthest left rope. Repeat until entire loaf is braided, re-centering loaf as needed as it shifts left.
Gather ends of ropes together and tuck under loaf to seal. Carefully “plump” up dough into loaf shape, then transfer to parchment paper-lined baking sheet. Sprinkle top of loaf lightly with flour, then cover with clean kitchen towel. Let rise 1 hour until puffy.
Heat oven to 350°F. Whisk reserved egg white with 1 tablespoon water; brush egg wash generously over top and sides of loaf. Bake 30 to 35 minutes, rotating pan halfway through baking, until loaf is baked through and deep golden brown. Cool on cooling rack almost completely before slicing.