2 tbsp. sugar
2 pkg. dry yeast
1/2 c. warm water
3/4 c. milk & 3/4 c. water, combined
6 tbsp. shortening
7 c. flour
2 tsp. salt
3 eggs
Poppy seeds

Set the yeast working in the warm water with the sugar. Scald the milk and add the shortening, allowing it to melt. Sift the flour with the salt. When the milk and shortening have cooled, remove 1 egg yolk and beat the rest of the eggs. Add the flour by cupfuls to the eggs and milk. Add the yeast.

Mix to a stiffish dough, and knead thoroughly on a floured board. Put the dough in a greased bowl, cover and leave until doubled in bulk. Punch down, and knead again until smooth. Grease 2 cookie sheets and place loaves on it.

To make 2 loaves, divide dough into 6 parts, roll each piece into a rope, tapered at either end. Braid 3 ropes for each loaf and secure ends by pinching them together at the ends and tucking the join underneath the loaf.

Beat the remaining yolk with a little milk and brush the challah with it, then sprinkle with poppy seeds. Leave to prove until well-risen (probably about 1 hour) and bake at 350 degrees for 30 minutes. Loaf should sound hollow when tapped underneath when done.