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1
Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof' the yeast (I'm old-fashioned and still do this).
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2
After the yeast proofs, add the rest of the sugar, butter/margerine, 3 lightly beaten eggs, and five cups flour.
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3
As your stir together, add salt (done this way because salt can kill yeast if added directly).
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4
Beat ingredients with a spoon, gradually adding flour, until dough is stiff.
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5
Knead on board until dough is smooth and elastic (8-10mins).
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6
Cover and let rise in warm place -- until about doubled in size (1.5-2hrs).
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7
Punch down and knead dough until all the bubbles are gone.
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8
Divide into 6 parts, roll each part between your hands into a rope about 1 inch in diameter.
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9
Braid 3 ropes each into 2 loaves.
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10
Place two braids about 6 inches apart on a buttered/margerined cookie sheet, and allow to raise in a warm place until almost doubled in size.
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11
Brush tops with egg/water wash and sprinkle lightly with poppy seeds.
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12
Bake in pre-heated 400?
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13
oven for 35 to 40 minutes or until loaves sound hollow when tapped.
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14
Cool covered with a soft towel on racks.
