Dissolve yeast and 1 tsp sugar in 1/2 c warm water; let stand 5 min.

Combine oil and next 4 ingredients in a large mixing bowl; beat at medium speed with an electric mixer until blended.

Add yeast mixture and 2 c flour; beat until smooth.

Gradually stir in enough remaining flour to make a soft dough (dough should be slightly sticky).

Cover dough, and let rest 10 min.

Turn dough out onto a well-floured surface, and knead 5 minutes (tip: flour board and hands for best results). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 to 1 1/2 hours or until doubled in bulk.

Punch down dough; turn dough out onto a well -floured surface, and knead several times.

Divide dough into thirds. Shape each third into a 14″ rope. Place ropes onto a greased baking sheet (do not stretch); pinch rope ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly spray with vegetable cooking spray. Cover and let rise in a warm place, free from drafts, 30 to 40 minutes or until doubled in bulk.

Beat egg white with the 1 tsp water; gently brush over bread. Sprinkle with sesame seeds.

Bake at 375 degrees for 30 to 35 minutes or until golden brown.

Yield: 1 loaf