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 3/4 liter of the flour; stir until well combined.Add the remaining flour, A cup with a capacity of 130 ml containing 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; 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 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 200 degrees ( 200 C ) for 15 minutes.Reduce heat to 170 degrees ( 175 C ) and bake for an additional 45 minutes, or until golden brown.