1 c. milk
3 tbsp. sugar
1 tbsp. salt
1 1/2 tbsp. butter
1 c. warm, not hot water (lukewarm for compressed yeast)
2 pkgs. or cakes yeast (active dry or compressed)
4 1/2 c. sifted enriched flour
1 egg yolk
1 tbsp. poppy seeds

Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm. Measure into bowl (warm, not hot water for active dry yeast). Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture. Add flour; stir until well blended, about 2 minutes. Cover; let rise in warm place, free from draft, until tripled bulk, about 40 minutes. Stir down. Beat vigorously, about 1/2 minute. Turn into greased 2 quart casserole. Brush top with egg yolk diluted with a little water, sprinkle with poppy seeds. Bake at 375 degrees for about 1 hour.