1. In large bowl, combine sugar, salt, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat water and salad oil until very warm (120 to 130 F). 2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Reserve 1 egg yolk for brushing top of loaf; add remaining egg white and eggs, and 1 cup flour to make thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 1 1/4 cups flour to make a soft dough. 3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/4 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover, let rise in warm place (80 to 85 F.) until doubled, about 1 hour. 4. Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes for easier shaping. Meanwhile, grease large cookie sheet. 5. For bottom part of loaf (loaf is stacked two levels), cut two-thirds of dough into 3 pieces; with hands, roll each piece into 13-inch-long rope. Place ropes side by side on cookie sheet (so loaf won't have to be moved once ropes are braided). Braid ropes and pinch both ends to seal well. For Uniform Braids, place dough ropes side by side; start braiding from the middle of the ropes. When you reach one end, turn the braid and finish braiding from the middle. 6. For top part of loaf, cut remaining piece of dough into 3 equal pieces. With hands, roll each piece into 14-inch-long rope. Place ropes side by side and braid; pinch both ends to seal. Carefully place braid down center top of large braid on cookie sheet; tuck ends of top braid under bottom braid, stretching top braid if necessary, and pinch to seal well. Cover; let rise in warm place until doubled, about 45 minutes. 7. Preheat oven to 375 F. In cup, beat reserved egg yolk; use to brush top and sides of loaf. Bake loaf 35 minutes or until golden and loaf sounds hollow when lightly tapped. Remove from cookie sheet; cool completely on wire rack.

140 calories per serving. Low fat.

Cookbook, pg 509.