1 1/2 c. milk
1/4 c. sugar
3 tsp. salt
1/3 c. butter
2 env. active dry yeast
1/2 c. very warm water
3 eggs
7 1/2 c. sifted all-purpose flour
1 tbsp. water
2 tsp. poppy seeds

Combine milk, sugar, salt and butter in a small saucepan. Heat slowly until butter melts; cool to lukewarm.

Beat eggs in a small bowl. Reserve 2 tablespoons for Step 8, for glazing the braids when they have risen, just before baking.

Sprinkle yeast into very warm water in large bowl. (Very warm water should feel comfortably warm when dropped on the wrist.) Stir until the yeast dissolves; then stir into the milk mixture and the eggs.

Beat in 4 cups of flour until smooth. Beat in enough remaining flour to make soft dough.

Turn out onto a lightly floured pastry board; knead until smooth and elastic about 5 minutes - using only as much flour as needed to keep dough from sticking. The sticky soft dough will absorb flour as you need it, and will become a velvety-soft dough.

Place in a greased large bowl, turn to coat all over with shortening; cover with clean towel. Let rise in a warm place away from draft, 1 1/2 hours or until doubled in bulk.

Punch dough down; let rise 30 minutes or until double. Punch dough down again; turn out on board; knead a few times; divide into 6 even pieces. Roll each into a rope about 15 inches long.

Place 3 ropes on a greased cooky sheet; braid; fasten securely at both ends. Repeat with remaining 3 ropes of dough. Let rise 1 hour or until doubled. Combine the 2 tablespoons egg and 1 tablespoon water and brush over bread. Sprinkle with poppy seeds.

Bake in moderate oven (350 degrees) 30 minutes, or until braids are golden, and give a hollow sound when tapped. Remove from cooky sheets to wire racks; cool completely.