Egg Bread recipe

2 pkg. rapid rise yeast (1/2 oz.)
1 c. warm water
1 c. bread flour
2 eggs
3/4 ts. salt
1/2 c. sugar
1/2 c. butter
3-1/2 c. bread flour
poppy seeds

egg wash (1 egg & 1 ts. water)

For bread, in a blender, mix yeast, warm water, 1 cup bread flour, eggs, salt, sugar and butter in order given.
Place 3 1/2 cups flour into a large bowl.
Pour blended mixture into flour and stir with a spoon until ball forms.
Lightly oil another bowl and place dough in.
Turn dough over once to coat.
Cover dough in oiled towel and let rise for 1 1/2 hours in a warm, draft free area.
Mix dough with a spoon to release bubbles.
Divide dough into six balls.
Roll out each to a 12 inch rope.
Braid three ropes together for one loaf and repeat for other three balls for second loaf.
Place each loaf on a well greased 13 x 9 glass baking dish.
Cover with towel and let rise for one hour in warm, draft free area.
Make the egg wash by beating egg and water together.
Brush the loaves gently with this.
You will not use it all.
Sprinkle loaves with poppy seeds and bake at 325* for 25-30 minutes or until bread looks done.