2 1/4 c. warm water
1 pkg. dry active yeast
2 tbsp. sugar
1 tbsp. salt
1 egg yolk mixed with 1 tbsp. water
1/4 c. oil
2 eggs, beaten
6-8 c. unsifted flour
Poppy seed, optional

In a large warm bowl, POUR warm water and SPRINKLE IN yeast. LET STAND 5 minutes. STIR in sugar, salt, eggs, oil, and 3 cups of flour. BEAT until smooth.

ADD additional flour to make a soft dough that begins to come away from the sides of the bowl. KNEAD 10 minutes or until smooth and elastic. COVER and LET RISE for 1 hour or until double in bulk (an unlit oven is ideal).

PUNCH down dough with floured fist. DIVIDE in half; ROLL out on floured surface until smooth and about 1/2-inch thick. CUT into thirds lengthwise and roll into 3 strips. PINCH 3 ends together and BRAID; PINCH END. Repeat with remaining dough.

PLACE on lightly oiled baking sheets and cover with cloth. LET RISE 45 minutes. BRUSH with egg yolk and water mixture and sprinkle with poppy seed. BAKE at 350 degrees for 30 minutes or until golden brown.