2 c. milk
8 tbsp. sweet butter
1/3 c. sugar
2 pkg. dry yeast
4 eggs
2 tsp. salt
6 c. unbleached flour
1/3 c. cornmeal
1 tbsp. cold water
Poppy seeds, optional

1. Bring milk, 6 tablespoons butter and sugar to boil. Remove from heat, pour into a large mixing bowl and let cool to lukewarm.

2. Stir yeast into milk mixture and let stand for 10 minutes.

3. Beat 3 eggs (well) in a small bowl and stir into milk and yeast mixture with salt.

4. Stir in 5 cups flour, 1 cup at a time, until a sticky dough.

5. Sprinkle additional flour over the dough and begin kneading, adding more flour until you have a smooth elastic dough.

6. Smear the remaining 2 tablespoons butter around the inside of a large bowl. Put the ball of dough into the bowl, turning to coat it lightly with butter. Cover bowl with towel and set aside to let rise until tripled in bulk, 1 1/2 to 2 hours.

7. Turn dough out onto lightly floured work surface and cut into halves. Cut each half into 3 pieces. Roll the pieces out into long strips about 18 inches long. Braid 3 strips together and tuck ends under. Makes 2 loaves.

8. Sprinkle cornmeal on large baking sheet. Put loaves on baking sheet leaving room between loaves for them to rise. Cover loaves with towel and let rise until nearly doubled, about 1 hour.

9. Preheat oven to 350 degrees.

10. Beat the remaining egg and 1 tablespoon water. Brush evenly over loaves. Sprinkle with poppy seeds if desired.

11. Bake on middle rack of oven at 350 degrees for 30-35 minutes or until loaves are a golden brown and sound hollow when bottoms are thumped.

12. Cool completely on racks before wrapping.