12 1/2 pkg. yeast
11 1/2 c. plain flour
3 tbsp. sugar
3 tbsp. shortening
Poppy seed
1 egg white
1 tbsp. salt

Add yeast to water; after 10 minutes, stir. Sift dry ingredients together, saving out 1 cup flour. Add dry ingredients and shortening to yeast. Mix 15 to 20 minutes at low speed or until dough is smooth and elastic and leaves side of bowl. If after 2 minutes of beating dough is sticky, then add enough of remaining flour to form soft dough.

Place in greased bowl and let rise about 1 1/4 hours or double its volume. Punch down. Cut in 3 portions, cover, let rest 10 minutes. Roll as for jelly roll, place on greased sheet. Let rise to double bulk.

Slightly beat egg white with 1 tablespoon water, brush each loaf, sprinkle with seed. Slit diagonally across top. Bake at 400 degrees for 25 minutes. When cool, slice, butter and sprinkle with garlic salt. Freezes well.