1 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
About 8 c. all-purpose flour
1 1/2 c. buttermilk
1 c. shortening or butter-flavored shortening
2 tbsp. grated orange peel
1/4 tsp. orange extract
3 lg. eggs
1 (12 oz.) can poppy seed filling
1/2 c. walnuts finely chopped
1 tsp. ground cinnamon
2 tbsp. light corn syrup
2 tbsp. poppy seed

In large bowl combine sugar, salt, yeast, and 2 cups flour. In 1- quart saucepan over low heat heat buttermilk and shortening until very warm (120-130 degrees). Shortening does not need to melt completely.

With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in orange peel, orange extract, 2 eggs, 1 egg white and 1 1/2 cups flour to make thick batter. Continue beating 2 minutes, scraping bowl often. With wooden spoon stir in 4 cups flour to make a soft dough.

Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball and place in greased large bowl, turning dough to grease top. Cover, let rise in warm place (80-85 degrees) until doubled, about 1 hour.

Meanwhile, prepare filling: In medium bowl combine poppy seed filling, walnuts, and cinnamon until blended. Set aside. Punch down dough. Turn dough onto lightly floured surface, cover and let rest 15 minutes for easier shaping.

Grease 10-inch tube pan. With floured rolling pin roll dough into 18x12 inch rectangle. Spread poppy seed filling evenly over dough, leaving a 1-inch border all around. Form 18 inch side; tightly roll dough jelly-roll fashion. Pinch seam to seal.

Place roll seam-side down in tube pan. Press ends together to seal. Cover and let stand to rise in warm place until doubled, about 1 hour. Preheat oven to 350 degrees. In cup with fork, beat remaining egg yolk. Brush bread with egg yolk. Bake 1 hour or until bread sounds hollow when lightly tapped with fingers.

When bread turns golden (after about 20 minutes of baking time), cover loosely with a tent of foil. Cool bread in pan on wire rack 10 minutes; remove from tube pan. Brush top of bread lightly with corn syrup. Sprinkle with poppy seeds. Cool completely on rack. makes 1 round loaf or 16 servings.