Dissolve yeast cakes in l/2 cup of the milk. Make thin sponge by mixing yeast with rest of milk and 1 cup of flour. Mix thoroughly, sprinkle top lightly with flour and set aside to rise. Add salt to egg yolks, beat until thick and lemon-colored. Add sugar, rinds and mix with sponge. Add two cups of flour, alternating with the milk, and knead for half hour. Add remaining flour and butter and continue to knead until the dough comes away from the hand. Carefully fold in the beaten egg whites and knead lightly. Set in warm place to rise until double in bulk. Separate dough into 4 parts, roll into long strips and braid into loaf. Brush top with lightly beaten egg yolk and sprinkle with poppy seed. Let rise. Bake in
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