Dissolve yeast in warm water in a large bowl.

Add eggs, sugar, almond extract, canola oil, salt, and 4 cups of flour to the yeast mixture.

Beat until smooth.

Stir in enough remaining flour to form a soft, sticky dough.

Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.

Place dough in a large bowl coated with cooking spray, turning once to coat the top.

Cover and let rise for about 1 hour, or until doubled in size.

Punch dough down and turn onto a lightly floured surface.

Divide the dough into three equal portions.

Shape each portion into a 20-inch rope.

Place ropes on a large baking sheet coated with cooking spray and braid them together.

Pinch the ends together to form a round loaf.

Cover and let rise for about 40 minutes, or until doubled in size.

Beat egg and water together and brush the mixture over the loaf.

Sprinkle the loaf with sugar and sliced almonds.

Bake at 350°F for 30-35 minutes, or until golden brown.

Remove the loaf from the oven and transfer it to a wire rack to cool.