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1
Disolve 1 teaspoon sugar in the water and sprinkle the yeast over it.
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2
Add 1 Tbl of sugar, stir and let stand for 10 minutes.
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3
Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of sifted flour.
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4
Beat until smooth.
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5
Cover and let rise in a warm place until light and bubbly, about 1 hour.
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6
Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic, and leaves the sides of the bowl easily.
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7
Or in the processor, add the yeast mixture to the flour and then add the liquids.
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8
With the machine running, add more flour until a ball forms.
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9
Allow to rest for several minutes.
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10
Process until the dough is smooth and elastic.
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11
Form into a ball and place in a lightly oiled bowl, turning once to oil the top.
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12
Cover with a linen dish towl, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk.
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13
Punch down and allow to rise again, slightly.
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14
Divide the dough into 3 parts.
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15
Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick.
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16
Braid together, starting at the middle and turn the ends under.
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17
Repeat with each of the remaining parts of the dough.
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18
Place the loaves on buttered baking sheets.
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19
Do not crowd, since the loaves will double in size.
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20
Cover with the damp towel and let rise until almost double.
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21
Brush with the egg glaze and sprinkle with the poppy seeds.
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22
Bake in a preheated 375 Degrees F. oven at least 1 hour, or until golden.
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23
Test by rapping the bottom, there should be a nice hollow sound.
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24
Cool on wire racks until cold before cutting.
