Crusty White Braids - cooking recipe

Ingredients

4 to 4 1/2 c. unbleached flour
2 Tbsp. active dry yeast
2 c. warm-hot water (but not too hot; you'll kill the yeast!)
1/4 c. canola oil
2 Tbsp. white sugar
1 Tbsp. salt

Preparation

In a large mixing bowl, combine 2 cups of the unbleached flour and the yeast. Add sugar and salt to dry mixture. Whisk well. Add water and the canola oil. Beat at low speed of electric mixer for 1/2 minute, scraping the sides of the bowl constantly with the mixer. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead the dough until smooth and elastic, about 8 to 10 minutes. Get your hands, elbows and shoulders into it. You will feel it change consistency after 5+ minutes. Keep kneading until it is quite pliable. Turn out onto a lightly floured surface; knead the dough until smooth and elastic, perhaps another 8 to 10 minutes. Take your time; knead before an open window so you can take on a Ferdinand the Bull outlook to the gentleness of all of life around you. Shape the dough into a ball. Place dough in a greased bowl, turning once to grease entire surface.