Preparation time: 35 minutes. Rising time: 1 1/2 hours. Baking time: 30 to 35 minutes. Yields: 24 slices.

2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
11 tbsp. granulated sugar
1/2 tsp. salt
1 1/2 c. scalded skim milk
1/4 c. butter, room temp.
6 to 7 c. all-purpose flour
2 lg. eggs
1 egg white
1/2 c. poppy seeds

1. In a large bowl, dissolve yeast in the water. Add sugar and salt. Let stand 10 minutes.

2. Add scalded milk. Stir in butter. A little at a time, stir in flour. Beat with wooden spoon until mixture is smooth and satiny.

3. Add eggs. Beat until well blended.

4. Turn dough into a floured surface. Knead until smooth. Place into a greased bowl. Cover, let rise about 1 hour.

5. Punch down dough. Turn onto floured surface. Divide in half. Divide each half into 3 equal parts.

6. Roll each part into even strips. Form into 2 (3-strip) braids, starting from the middle and braiding towards the ends. Pinch ends to seal.

7. Place each braid into a loaf pan or on a baking sheet. Brush with egg white. Sprinkle with poppy seeds. Let rise 30 minutes longer.

8. Bake at 375 degrees for about 20 minutes. Increase temperature to 400 degrees. Bake 10 to 15 minutes longer. Cool on wire racks.

TIPS: You also may use bread flour for this recipe. If so, you may need a slightly smaller amount. Either flour makes a fine bread.