2 pkg. active dry yeast
2 c. warm water
1 (1 1/2 oz.) env. onion soup mix
1/4 c. sugar
2 tbsp. molasses
1 tsp. salt
1 egg
1/3 c. shortening
6-6 1/2 c. unbleached flour
Poppy seeds

Dissolve yeast in warm water in large mixer bowl. Add soup mix. Stir to dissolve. Add sugar, molasses, salt, egg, shortening and 3 cups flour. Beat 1/2 minute on low speed. Beat 2 minutes on medium speed.

Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board or countertop. Knead about 10 minutes.

Place in greased bowl. Turn once. Cover; let rise about 1 hour. Punch down dough. Divide in half. Divide each half into 3 equal parts. Roll each part into a rope 14 inches long.

Place 3 ropes side by side and braid loosely, tucking the ends under. Brush with melted butter and sprinkle with poppy seeds. Let rise 1 hour. Bake at 350 degrees for 25-30 minutes. Makes 2 braids.