Created by JoanWagnerTeller on February 10, 2020
Step 1: Soften yeast in large bowl in warm water and let rest 5 minutes.
Step 2: Add salt, sugar, and margarine.
Step 3: Measure 1 tablespoon of the beaten eggs and reserve it in a small container.
Step 4: Add remaining eggs and 1 cup of flour to the yeast mixture. Beat vigorously.
Step 5: Add remaining 2 cups flour. Turn onto board floured with 3 tablespoons flour and knead dough till smooth and elastic--about 10 minutes.
Step 6: Put dough in lightly greased bowl and cover. Let rise about 1½ hours or till doubled in bulk.
Step 7: Punch down and divide into thirds.
Step 8: Roll into 3 18"-long strips, using heel of hand.
Step 9: Braid the strips loosely, tucking the ends under.
Step 10: Place dough on lightly greased cookie sheet dusted with cornmeal.
Step 11: Blend reserved beaten egg with 1 tsp. nonfat milk and brush carefully over the braid.
Step 12: Add poppyseeds on top.
Step 13: Let dough rise about 1½ hours or till not quite doubled in bulk.
Step 14: Bake 1 hour or less or until done in preheated 350' F. oven. It might take less than an hour.
Step 15: For a harder crust, put a pie tin filled with ½" boiling water in bottom rack of oven during baking.