Ingredients

1 1/2 C water

1/4 C Sugar

1 T salt

1/2 C Margarine

7 1/2 C All-purpose flour, sifted before measuring

2 T yeast

1/2 C warm water

3 Eggs

Poppy seeds

Preparation

  1. Combine water, sugar,salt margarine in saucepan; heat until margarine melts. Cool
  2. Beat eggs slightly. Add to above, stir
  3. Combine yeast and 1/2 C of warm water (OK to substitute warm milk); stir, dissolve yeast
  4. Combine 1,2, and 3 with 5 C flour … add flour in portions to get ok texture, make soft dough; mix thoroughly
  5. Lightly flour surface and knead dough until smooth and elastic, about 5 minutes (elastic dough returns to shape when pulled); keep surface lightly floured
  6. Place in lightly greased bowl, cover with damp towel or plastic wrap; let rise at room temperature (80-85 degrees) until 2x
  7. Punch down dough; knead to get out all air; divide into 6 equal pieces. Let relax 5 minutes
  8. Roll 6 pieces into 6 18"-24" smooth lengths. Oil baking sheet for use in braiding and baking
  9. Make three (3) strand braid (Other 3 strands will be for 2nd loaf), braiding on oiled baking sheet, from outside strands over center strand
  10. Cover with towel, let rise until 2x
  11. Brush with egg-water wash; do not fill in braid overlaps; sprinkle with poppy seeds
  12. Bake in 350 degree oven until bottom sounds hollow when tapped, about 25-30 minutes, or center gets to 185 degrees