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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