| 1 | Place the water, salt, and sugar in the bowl of a heavy-duty electric mixer (kitchenaid k5a2 model works best). |
| 2 | Stir to dissolve the sugar. |
| 3 | Add the yeast and stir to dissolve. |
| 4 | Stir in the beaten eggs and the oil. |
| 5 | Beat in 5 cups of the weighed-out flour to make a batter. |
| 6 | Beat for 5 minutes or until the batter begins to pull away from the sides of the bowl. |
| 7 | Knead in the remaining flour by machine until smooth. |
| 8 | Place the dough on a clean countertop and cover it with a large metal bowl. |
| 9 | Allow the dough to rise until double in bulk. |
| 10 | Punch the dough down and allow it to rise again. |
| 11 | Punch the dough down again and divide it in half. |
| 12 | Cut each half into thirds. |
| 13 | Roll 3 of the pieces into ropes about 16 inches long with your hands. |
| 14 | Join 1 end of each rope and press together with the heel of your hand. |
| 15 | Alternately, braid the 3 ropse together and press the other 3 ends together with the heel of your hand.. |
| 16 | Sprinkle a large baking sheet with a little of the cornmeal. |
| 17 | Place the braided dough on the sheet pan and allow it to double in bulk again. |
| 18 | Repeat the process with the remaining dough. |
| 19 | Allow the dough to rise until double in bulk. |
| 20 | Beat the 2 egg yolks and 1 tablespoon of water together for the egg wash. |
| 21 | Lightly brush both risen braided doughs. |
| 22 | Sprinkle with sesame seeds. |
| 23 | Bake in a preheated 350°F oven for 50 to 60 minutes, until loaves are deep golden brown and sound hollow when tapped on the bottoms with your finger. |
| 24 | Remove to a cooling rack. |
