Add 1 Tablespoon sugar and yeast to warm water, stir well and 'proof'the yeast (I'm old-fashioned and still do this). After the yeastproofs, add the rest of the sugar, butter/margerine, 3 lightly beateneggs, and five cups flour. As your stir together, add salt (done thisway because salt can kill yeast if added directly). Beat ingredientswith a spoon, gradually adding flour, until dough is stiff. Knead onboard until dough is smooth and elastic (8-10mins).

Cover and let rise in warm place -until about doubled in size(

1.5-2hrs).

Punch down and knead dough until all the bubbles are gone. Divideinto 6 parts, roll each part between your hands into a rope about 1 inchin diameter. Braid 3 ropes each into 2 loaves. Place two braidsabout 15 cm apart on a buttered/margerined cookie sheet, and allow toraise in a warm place until almost doubled in size. Brush tops withegg/water wash and sprinkle lightly with poppy seeds. Bake inpre-heated 400� oven for 35-40 mins, or until loaves sound hollow whentapped. Cool covered with a soft towel on racks.