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1
Proof the yeast in the lukewarm water in a large bowl.
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2
Add the sugar, salt, butter, eggs, and 5 cups of the flour, a cup at a time.
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3
Beat thoroughly with a wooden spoon or with the hands.
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4
Gradually add more flour until the dough is very stiff.
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5
Turn the dough out on a board sprinkled with flour.
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6
Knead until the dough is smooth and elastic, approximately 10 minutes.
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7
Place the dough in a very large buttered bowl, and turn to coat the surface with butter.
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8
Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 to 2 hours.
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9
Punch the dough down and divide into six equal parts.
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10
Roll each portion into a rope about 1 inch in diameter on a lightly floured board.
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11
Braid three ropes together to make two loaves.
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12
Place the breads about 6 inches apart on a buttered baking sheet.
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13
Cover and let rise in a warm place until almost doubled in bulk.
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14
Brush the tops of the loaves with the egg wash and sprinkle with poppy seeds.
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15
Bake in a preheated 400 oven for 35 to 45 minutes, or until the loaves sound hollow when tapped with the knuckles.
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16
Cool on racks.
