3 to 3 1/2 c. unsifted all-purpose or bread flour
1 pkg. active dry yeast
2 tbsp. butter (softened)
Poppy seeds
2 tbsp. sugar
1 tsp. salt
1 c. very warm water (120 to 130 degrees F.)
1 egg
1/3 c. butter

Grease a 12 cup fluted tube pan or 10 inch tube pan.

In large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, butter and egg at low speed until moistened. Beat 3 minutes at medium speed. Stir in remaining flour by hand.

Knead dough on floured surface until smooth, about 1 minute. Press or roll dough to 15x12 inch rectangle. Using sharp knife, cut dough into diamond shaped pieces by cutting into 2 inch strips diagonally across dough.

In shallow pan, melt 1/3 cup butter. Dip each piece of dough in melted butter and place in prepared pan, making layers. Sprinkle each layer with poppy seeds. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.

Heat oven to 375 degrees F. Bake 20 to 25 minutes or until deep golden brown.

Cool in pan 2 minutes, then invert onto serving plate. Serve warm. Makes a 10 inch pull-apart loaf.