2 (1/4 oz.) pkgs. active dry yeast (2 tbsp.)
1 tsp. sugar
1/3 c. warm water (110 degrees)
1 c. milk, room temp.
1/3 c. sugar
1/4 c. butter, melted
2 eggs, room temp.
2 egg yolks, room temp.
Grated peel of 1 med. lemon
1 tsp. vanilla extract
1 tsp. salt
5 1/2 - 6 c. all purpose or bread flour
Poppy Seed Filling (below)
1 egg white blended with 2 tsp. honey for glaze
Poppy seeds & slivered almonds for garnish

POPPY SEED FILLING:

1 1/2 c. water
3/4 c. poppy seeds
1 c. slivered almonds
1/4 c. honey
1/3 c. sugar
1/4 tsp. salt
3 tbsp. whipping cream or half and half
1 tsp. freshly grated lemon peel
1 tsp. vanilla extract
1/4 tsp. almond extract
1 egg white, beaten until stiff but not dry

In large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in water. Let stand until foamy, 5 to 10 minutes. Stir in milk, 1/3 cup sugar, butter, eggs, egg yolks, lemon peel, vanilla, salt and 2 1/2 to 3 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface.

Clean and grease bowl. Knead dough 6 to 8 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Prepare Poppy Seed Filling; set aside.

Grease 2 (9"x5") loaf pans. Punch down dough; knead 30 seconds. Divide dough in half. Cover; let rest 10 minutes. Roll out half of dough to an 18"x10" rectangle. Spread with half of filling to within 1/2" of edges. Beginning on a long side, roll up tightly, jelly roll fashion. Pinch seam and ends. With seam side down, fold roll in half, bringing 1 end up, even with other end, in a tight "U" shape.

Place in prepared pan with halves side by side, seam side down. Repeat with remaining dough. Cover with a dry towel. Let rise until doubled in bulk, 45 to 60 minutes. Preheat oven to 350 degrees. Brush loaves with egg white glaze, then sprinkle with poppy seeds. Bake 35 to 45 minutes or until bread sounds hollow when tapped on top. Remove from pans. Cool on racks. If desired, frost with Lemon Frosting, then sprinkle poppy seeds and slivered almonds over top. Makes 2 loaves.

POPPY SEED FILLING: In a small saucepan, bring water and poppy seeds to a boil. Cover; set aside 30 minutes. Thoroughly drain. In a blender or food processor, combine drained poppy seeds and almonds. Process until almonds are coarsely ground. Pour into a medium bowl. Stir in honey, sugar, salt, cream or half and half, lemon peel, vanilla and almond extract. Fold in egg white.