2 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm milk
1/4 c. sugar
2 tsp. salt
3 eggs
1/4 c. softened butter
7 1/4-7 1/2 c. all-purpose flour
1 egg yolk
2 tbsp. cold water
Poppy seeds

Dissolve yeast in water in a large bowl. Add milk, sugar, salt, eggs, butter and half the flour. Mix until smooth. Add enough of the remaining flour to make the dough easy to handle. Knead 5-10 minutes on floured board; let rest for 5 minutes. Place in a greased bowl, turning once to grease the top and let rise until doubled, about 45 minutes to 1 hour. Punch down.

To shape loaves, divide dough into 3 portions, 1 small and 2 large. Divide each portion into thirds, and roll each third into a rope. Braid 3 ropes together, tucking ends under. Let braids rise, covered, on a greased baking sheet until doubled, about 30 minutes.

Mix egg yolk and cold water. Brush on braids, then sprinkle braids with poppy seeds. Bake in a preheated 375 degree oven for 35-45 minutes or until golden brown and braids sound hollow when tapped. Cool on racks. Yields 3 braids.