Butter Braid Bread

1 c. milk
½ c. butter
½ c. sugar
2 tsp. salt
3 pkg. active dry yeast or 2 cakes compressed
yeast
¼ c. warm water
4 eggs, beaten
6 ½ to 7 c. flour
Poppy or sesame seeds for topping
Melted butter to brush over bread while baking

Scald milk. Pour milk over butter, sugar and salt which have been placed in a bowl. Cool. Dissolve yeast in warm water
and stir into milk mixture. Add beaten eggs and 3 cups flour. Beat mixture until smooth. Stir in enough flour to make a
stiff dough. Knead on a lightly floured board. Place in a greased bowl. Cover with waxed paper and allow to rise until
double in size.

Punch down and turn onto a lightly floured board. Divide dough in half. Divide one of the halves into 3 equal pieces. Roll
each piece into a strip 18 inches long. Braid the 3 strips together. Place on a greased baking sheet.

Take the other half and separate 1/3 of the dough. Set aside. Use the larger portion and divide it into 3 equal portions.
Roll into 18-inch strips and braid the 3 together (as above). Place on top of first braid.

Now take the smaller piece, repeat procedure to make another smaller braid. Place this on top of dough. Brush top of
bread with melted butter and sprinkle with seeds. Allow to rise until double. Beat one egg and brush over dough mixture.
Bake in a preheated 375 degree oven for 30 to 35 minutes. Brush twice with beaten egg while baking.