1 tbsp. active dry yeast
¼ cup sugar
1/3 cup+ 1 tbsp. FS17 extra virgin olive oil
4 large eggs
¼ cup water
1 ½ tsp. salt
4 ½ cups all-purpose flour
In a large mixing bowl, or the bowl of a stand mixer fitter with a dough hook, stir yeast into water to soften for five minutes. Add three eggs, sugar, oil and salt and beat lightly. Add flour in small increments, continuing to mix, until you have a smooth, moist, elastic dough.
Turn the dough out on to a lightly floured surface and knead by hand for five more minutes
Put the dough into a large bowl oiled with FS17, turning once to coat the entire ball of dough with oil. Cover and let rise until doubled, for about an hour.
Turn dough out onto a lightly oiled work surface. Divide into thirds, shape each third into a rope about twenty inches long. Lay the ropes side by side on a baking sheet lined with parchment paper. Braid the ropes, tucking both ends under the loaf.
Cover and let rise in a warm area for 45 minutes
Beat the reserved egg with a tbsp. of cold water to make an egg glaze. Brush the glaze lightly over the braid.
Bake in a preheated 350F oven for 40-45 minutes, checking with an instant read thermometer for an internal temp. of 190F.