4 c. bread flour (King Arthur is okay)
2 level tsp. salt
3 level tsp. sugar
2 tbsp. oil
1 pkg. yeast
1 lg. egg plus 1 yolk or 2 sm. eggs
1 c. warm water

Heat the water until it feels warm like a baby's bath. Put in large bowl. Add one third of the flour, sugar and yeast. Mix until smooth. Cover with tea- towel and leave 20 minutes in warm place until frothy.

Add all remaining flour, salt, oil and egg (saving the one yolk or half of one egg for glazing). Mix together and knead 5 to 6 minutes or until smooth. Texture should be smooth and "breastlike"! Put the ball into a greased large plastic bag and fasten loosely. Put bag in refrigerator for 12 to 24 hours.

Take risen dough from refrigerator and leave on counter until it loses its chill.

Divide dough into 6 even pieces and roll each into a sausage shape with hands. The pieces will keep shrinking back but don't be afraid to really stretch them. Place on a floured board and squeeze the six strands together at one end hard.

Braid the pieces together. You can probably do one or at most 2 twists. Pinch the other end together hard. Put on a greased tray. Put tray and dough back into greased plastic bag and leave at room temperature until it regains its lightness - at least half an hour. Brush the remaining egg all over the top and sprinkle with poppy seeds.

To Bake: Preheat oven to 425 degrees. Bake for 15 minutes then turn down to 375 degrees and continue baking for 45 minutes (test after 30 minutes in case your oven runs hot). When the loaf is done it will be a rich brown color and will sound hollow when the base is tapped.

The risen dough can be used to make about 16 rolls with sesame or poppy seeds. Bake only 15 minutes at 425 degrees.