2 pkg. yeast
2 1/2 c. warm water
6 tbsp. sugar
2 tsp. salt
1/3 c. vegetable oil
4 eggs, beaten
8-9 c. flour
1 egg yolk mixed with 1 tsp. water
4 tsp. poppy seeds or sesame seeds

Dissolve yeast in warm water in large bowl. Add sugar, salt, oil and 6 cups of the flour. Beat thoroughly with a wooden spoon. Gradually add more flour until dough is too stiff to beat with a spoon. Sprinkle some flour on a board and knead until dough is smooth (you may have to add a little more flour) and all flour is absorbed and dough is no longer sticky. Knead by pushing the dough away from you, folding in half and repeating.

Place the dough in a large bowl and cover with a cloth. Let rise in a warm place (I put by the oven) for 1 1/2 hours, or as much time as the mixture has doubled in bulk. Punch down and divide the dough into 4 parts. Take each part and divide in three 9 inch long strips, with the ends tapered smaller. Braid these 3 strips, and squeeze the ends to hold. Repeat with remaining parts. You can either place each loaf in a greased loaf pan, or place 2 loaves on a greased cookie sheet. Let rise again in a warm spot, until double in bulk (at least an hour).

Then gently brush the tops with the egg mixture and sprinkle with seeds of choice. Bake in preheated oven at 375 degrees for 25-35 minutes or until loaves are golden brown. Cool on racks. Makes 4 loaves. Make this on a lazy weekend and then freeze. Place in the oven for a few minutes to freshen before serving. Leftovers make delicious toast or thick French toast!