2 pkgs. (1/2 oz. total) rapid-rise yeast
1 c. warm water
1 c. bread flour
2 eggs
3/4 tsp. salt
1/2 c. sugar
1 stick (4 oz.) Shedd's Spread Country Crock butter
3 1/2 c. bread flour
Poppy seeds

EGG WASH:

1 egg
1 tsp. water

For bread, in a blender, mix together yeast, warm water, 1 cup bread flour, eggs, salt, sugar and butter in order given.

Place 3 1/2 cups bread flour into a large bowl. Pour blended mixture into flour. Stir with a spoon until a ball forms.

Lightly oil another bowl. Place dough in oiled bowl. Turn dough over once to grease other side. Cover dough with a towel and let rise for 1 1/2 hours in a slightly warm, draft-free area. Mix dough with a spoon to release air bubbles.

Divide dough into six balls. Roll out each ball into approximately a 12 inch rope. Braid three ropes together for one loaf and three ropes for another loaf. Place each loaf on a well greased 9x13 inch glass baking dish.

Cover with a towel and let rise one hour in a slightly warm draft free area.

Make an egg wash by beating egg and water together. Brush the loaves gently with the egg wash (you will not use it all). Sprinkle loaves with poppy seeds. Bake at 325 degrees for 25-30 minutes or until bread looks done.