Set the sponge and make the dough as already directed. When the dough has doubled its first size, knead and divide into six equal parts. Roll each piece lightly into a long rope one inch in diameter, handling as little as possible. When you have six strands of equal width and length make them into two loose, three-strand braids; pinch the ends together to keep them from untwisting, and let them rise for an hour. Brush them with beaten white of an egg before they go into the oven. Bake about forty-five minutes.