Ingredients
2cupswater
½cupmargarine
7cupsbread flour,divided
¼cupwhite sugar
¼cupbrown sugar
¾ozactive dry yeast,(3 packages)
1tbspsalt
4eggs,plus 1 beaten egg
1tbsppoppy seeds
Preparation
In a small saucepan, combine water and margarine in a small saucepan. Heat until margarine is melted and very warm, but not boiling.
In a large bowl, mix together 3 cups flour, white sugar, brown sugar, yeast, and salt. Add water and margarine mixture; beat well.
Add 4 eggs, one at a time, beating well after each addition. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for about 1 hour until doubled in volume.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into long ‘ropes’. Braid the pieces together to form two large loaves.
Place the loaves on two lightly greased cookie sheets, cover the loaves with a damp cloth, and let rise for about 40 minutes until doubled in volume.
Preheat oven to 350 degrees F.
Brush the risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes until the loaf sounds hollow when tapped.
