1. Add the warm water to the mixing bowl of a stand mixer. Sprinkle the yeast and 1 tablespoon of sugar on top of the water.
2. Using a hand whisk, vigorously whisk the mixture for several seconds, until it begins to foam. Allow it to sit at room temperature for a few minutes.
3. Whisk the oil, 3 eggs, vanilla extract, remaining 5 tablespoons sugar, and salt into the yeast mixture.
4. Place mixing bowl on stand mixer, fitted with the dough hook. Place mixer on medium speed, and gradually add the flour. You will know you have the right amount of flour when the dough pulls cleanly away from the sides of the bowl and wraps around the dough hook.
5. Remove the dough from the mixer and place it in a large bowl that has been coated with vegetable oil. Ensure you coat all of the dough with the oil, otherwise the exposed dough can become tough.
6. Cover the bowl with plastic film, then a kitchen towel. Let rest in a warm place until doubled in volume, 30 minutes to an hour.
7. While dough rises, make an egg wash by beating the remaining egg with a few drops of water. Set aside with a pastry brush for future use.
8. Once risen, punch down the dough. Place on a lightly floured surface, kneading a few times, then separate the dough in half for each loaf (the recipe makes two loaves).
9. Working with half the dough, divide it into four equal portions. I use a scale to ensure a close to even weight of each. Set aside one of the four portions for a moment.
10. Roll each of the three remaining pieces of dough into ropes, approximately 1 inch wide by 16 inches long. Place the ropes on a parchment lined baking sheet. Braid the three ropes together, pinch the ends and tuck them under the loaf. Paint this bottom bread layer with egg wash. Be careful not to get the egg wash onto the parchment, as it can cause the bread to stick to the parchment after baking.
11. Take the set aside fourth portion of dough, and divide it into 3 equals pieces. Roll out the three pieces, as before, creating three smaller ropes. Braid the ropes. Place this smaller braid on top of the first larger braid. Brush the top braid with egg wash.
12. Repeat steps 9-11 to make the second loaf.
13. Allow the bread to rise, until double in volume.
14. While bread is rising after assembly, preheat the oven to 375 degrees.
15. Once bread has doubled, brush with additional egg wash, and sprinkle sesame or poppy seeds on the dough.
16. Bake the bread for 35-40 minutes, until golden brown. A reliable test for doneness is thumping the underside of the bread. If it sounds hollow, it is done.