1 tsp. sugar
1 cup lukewarm water
2 packages dry yeast
3 tbsp. sugar
2 cups milk warmed to 110°F
2 large eggs
1 tbsp. salt
2 tbsp. oil or melted butter
8 cups of unbleached flour
1 large egg, beaten with 1 tbsp. of water for glazing
2 tbsp. poppy seeds, optional

Dissolve 1 tsp. sugar in the water and sprinkle the yeast over it. Add 1 tbsp. of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbsp. of sugar, oil and 2 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 flour to make a light but slightly sticky dough, then knead in bowl until smooth and elastic. Now form dough into a bowl and very lightly oil dough enough to cover the whole dough ball. Cover bowl of dough with a warm damp dish towel, lightly damp only. Let rise in warm place until it doubles in size. Punch down and allow dough to rise again slightly.

Preheat oven to 375°F. Divide the dough into 3 parts. Divide again into 3 parts and roll each piece into a rope 8-10 inches long and 1 1/2 inches thick. Braid together, starting in the middle and working your way towards the ends, turn ends under. Repeat with remaining dough balls. Place loaves on buttered baking sheets. Allow enough room for the bread to bake since it will double in size. Cover with a damp towel and let rise until it almost doubles in size. Beat 1 large egg and 1 tbsp. of water together for glaze. Brush with egg glaze and sprinkle with poppy seeds if desired.

Bake for 1 hour or until golden brown. When bread is done it should have a hollow sound when you tap on it. Cool on a wire rack completely before cutting.

Makes 3 loaves.