1 c. plus 1 tbsp. milk
1 pkg. active dry yeast
1/4 c. melted butter
2 egg yolks
1 tsp. salt
3 to 3 1/2 c. flour
1 egg
2 tsp. poppy seeds

Scald 1 cup milk (heat until tiny bubbles form around edge), cool to lukewarm. Add yeast; let stand 10 minutes. Put yeast, butter, egg yolks and salt in a large bowl; whisk to combine thoroughly.

Stir in about 3 cups flour, 1 cup at a time, until dough no longer clings to side of bowl.

Turn out onto slightly floured surface, knead until smooth and elastic, about 10 minutes, adding more flour if necessary. Put dough in well greased bowl, turn greased side up, cover, let rise until doubled, about 1 1/2 hours. Punch down; divide into 3 equal pieces.

Roll each piece into a 16 inch rope. Braid together, tuck ends underseal as well. Put on well greased baking sheet. Cover; let rise until almost doubled, about one hour.

Combine egg and 1 tbsp. of milk; brush over surface of braid. Sprinkle with poppy seeds.

Bake at 375 degrees for about 40 minutes, until loaf sounds hollow when tapped and is lightly browned.

Cool on wire rack, store. Refrigerate in plastic bag.