INGREDIENTS

INSTRUCTIONS

Disolve 1 tsp sugar in the water and sprinkle the yeast over it.  Add
1 Tbl of sugar, stir and let stand for 10 minutes.  Combine the yeast
with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3  cups
of sifted flour.  Beat until smooth.  Cover and let rise in a  warm
place until light and bubbly, about 1 hour.  Mix in enough of  the
remaining flour to make a light, slightly sticky dough, then  knead in
the bowl until smooth and elastic,(Remember the heavier the  dough, the
heavier the bread.) and leaves the sides of the bowl  easily.  Or in
the processor, add the yeast mixture to the flour and  then add the
liquids. With the machine running, add more flour until  a ball forms.
Allow to rest for several minutes. Process until the  dough is smooth
and elastic. Form into a ball and place in a lightly  oiled bowl,
turning once to oil the top. 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. Punch down and allow to  rise again,
slightly.  Divide the dough into 3 parts. Divide 1 part  into thirds,
rolling each into a rope 8 to 10 inches long and 1 1/2  inches thick.
Braid together, starting at the middle and turn the  ends under. Repeat
with each of the remaining parts of the dough.  Place the loaves on
buttered baking sheets.  Do not crowd, since the  loaves will double in
size.  Cover with the damp towel and let rise  until almost double.
Brush with the egg glaze and sprinkle with the  poppy seeds.  Bake in a
preheated 375 Degrees F. oven at least 1  hour, or until golden.  Test
by rapping the bottom, there should be a  nice hollow sound.  Cool on
wire racks until cold before cutting.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt

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