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1
Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
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2
Heat water and 1 tablespoon oil until very warm (120 to 130).
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3
Add water mixture to flour mixture.
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4
Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
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5
Beat on medium speed 1 minute, scraping bowl frequently.
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6
Beat in 1 egg until smooth.
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7
Stir in enough remaining flour to make dough easy to handle.
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8
Turn dough onto lightly floured surface.
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9
Knead about 5 minutes or until smooth and elastic.
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10
Place in greased bowl and turn greased side up.
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11
Cover and let rise in warm place 1 1/2 to 2 hours or until double.
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12
Dough is ready if indentation remains when touched.
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13
Lightly grease cookie sheet with shortening.
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14
Punch down dough and divide into 3 equal parts.
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15
Roll each part into a rope, 14 inches long.
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16
Place ropes close together on cookie sheet.
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17
Braid ropes gently and loosely--do not stretch.
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18
Fasten ends and tuck ends under braid securely.
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19
Brush with oil.
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20
Cover and let rise in warm place 40 to 50 minutes or until double.
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21
Heat oven to 375.
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22
Mix egg yolk and 2 tablespoons water and brush over braid. Sprinkle with poppy seed.
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23
Bake 25 to 30 minutes or until golden brown.
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24
Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
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25
Remove from cookie sheet to wire rack and cool.
