1 1/2 tsp. salt
1 tbsp. sugar
2 tbsp. oil
2 c. hot water
2 cakes compressed yeast or 2 envs. active dry yeast
1/4 c. lukewarm water
4 eggs
8 c. sifted all-purpose flour

Add salt, sugar, and oil to hot water; stir to dissolve. Dissolve yeast in lukewarm water, then add to slightly cooled first mixture. Add 3 of the eggs, well beaten, and stir in the flour, half at a time. Blend well, then turn dough out on lightly floured board or counter top and knead steadily for at least 10 minutes, pressing dough away with palms of hands, then fold over, press down, roll, and work with fingers until dough is smooth and elastic and no longer sticks to hands or to the board. Place dough in greased bowl, brush oil over top, cover with waxed paper or cloth towel, and set bowl in warm place (about 80 degrees) until tripled in bulk. Knead down again, allow dough to rise once more, then divide dough in half. Cut each half into 3 equal parts. Roll these lengthwise to about 1 1/2 inches thick. Make braids of the 3 rolls, pinching together at ends to seal. Place both braids on an oiled baking sheet and again allow to rise until more than doubled in bulk. Beat the 4th egg, brush over top of braided dough, then sprinkle with poppy seeds or caraway seeds and bake in an oven preheated to 400 degrees for 20 minutes. Reduce heat to 375 degrees and continue baking an additional 40 minutes until crust is golden in color. Makes 2 loaves.