1. In a large mixing bowl dissolve yeast and 1 Tblsp sugar in 1 3/4 Cups lukewarm water. Allow to "work" for a few minutes to activate yeast. 

2. Whisk oil into yeast, then beat in 4 of the eggs with the honey and salt. Gradually add flour. When dough holds together it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)

3. Turn dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap and let rise in a warm place for about an hour or until almost doubled. (Dough may also rise in an oven that has been warmed to 150 degrees and turned off.) Punch down the dough and let rise a second time for about 1/2 hour.

4. Divide dough into six equal pieces. Roll 3 of the pieces into "snakes" of equal length. Flatten each piece and top with cinnamon and raisins or any dried fruit. Fold the dough over the filling and braid the three "snakes" into a loaf shape. Repeat with the other three pieces of dough to make a second loaf. Place loaves on a greased cookie sheet at least two inches apart, or use two pans.

5. Beat the remaining egg and brush on top of both loaves. Either freeze breads or allow to rise another houser.

6. IF BAKING IMMEDIATELY, preheat oven to 375 degrees and brush loaves again with egg wash. Bake for 30 to 40 minutes or until loaves are golden brown.

7. IF FREEZING, Remove from the freezer 5 hours before baking.

(To decorate with poppy or sesame seeds, dip your finger in egg wash and then into seeds, and then onto the bread before baking.)