Hungarian Braided White Bread

In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 15 minutes.

Mix the egg, egg yolks, sugar and salt.

In a large mixing bowl, combine the yeast mixture with the egg, egg yolks, sugar, salt and 3 cups of the flour. Stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Turn out onto a floured bread board and cut into 2 equal parts. Form into cylindrical loaves, then let rest for 20 minutes.

Divide each loaf in half and roll into a long rope for braiding. Fasten the 4 ends together. Braid. End by fastening the ends, and turning each end under the loaf.

Place on a cookie sheet and cover with a towel until doubled in size, about 40 minutes.

Brush risen loaf with a beaten egg and sprinkle with poppy seeds. Bake at 400 degrees F for 15 minutes.

Reduce heat to 350 degrees F and bake for an additional 45 minutes or until golden brown.