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1
Dissolve 1 teaspoon sugar in water and sprinkle yeast over it.
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2
Add 1 tablespoon sugar, stir, and let stand 10 minutes.
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3
Combine yeast with milk, lightly beaten eggs, salt, 2 tablespoons sugar, oil, and 3 cups 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 remaining flour and knead until smooth and elastic and dough leaves the side of the bowl easily.
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7
Form into a ball and place in lightly oiled bowl, turning once to oil the top.
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8
Cover with towel and let rise in a warm place until double in bulk.
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9
Punch down and allow to rise again slightly.
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10
Divide dough into 3 parts.
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11
On a floured work surface, divide one part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inch thick.
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12
Braid together, starting at the middle, and turn ends under.
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13
Repeat to make other two loaves and place on buttered baking sheets.
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14
Do not crowd, since loaves will double in size.
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15
Cover with damp towel and let rise until almost double.
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16
Brush with egg glaze and sprinkle with poppy seeds.
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17
Bake in preheated oven at 375 degree F.
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18
at least 1 hour, until golden.
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19
Test by rapping the bottom; there should be a nice hollow sound.
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20
Cool on racks.
