|Sugar||23 Milliliter (1 1/2 Tablespoons)|
|Yeast||1⁄2 Ounce (15 Gram)|
|Milk||6 Fluid Ounce, tepid (175 Milliliter)|
|Flour||1 Pound (450 Gram)|
|Eggs||3 , beaten|
|Egg||1 , beaten|
|Poppy seeds||30 Milliliter (2 Tablespoons)|
Mix 5 ml./ 1 teaspoon of sugar, the yeast and tepid milk to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour and salt into a large, warmed bowl.
Add the yeast mixture, eggs and remaining sugar, and mix to a smooth dough.
Cover and set aside in a warm place for 1 hour or until the dough has doubled in size.
Knead the dough for 8 minutes or until it is smooth and elastic.
Divide the dough into three pieces and roll out into three long ropes, about 30 cm./ 1 fl.long.
Join the ropes together at one end and plait the three strands, joining the other end together when the plait is finished.
Put the loaf on a well-greased baking sheet, cover and set aside in a warm place for 45 minutes.
Brush the bread with the egg for glazing and sprinkle over the poppy seeds.
Put into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 15 minutes.
Reduce the oven temperature to fairly hot (190°C/375°F or Gas Mark 5) and continue to bake for 20 to 25 minutes.
The bread is cooked if it sounds hollow when knocked on the bottom with your knuckle.
Cool on a wire rack.