From Barbara Kleyman
Yield: 4 loaves
Prep time: 15 minutes
Cooking time:  25-30 minutes

5 teaspoons dry yeast
2 ½ cups warm water
6 T sugar
2 teaspoons kosher salt
1/3 vegetable oil
4 eggs
8 2/3 cups flour
1 egg yolk with 1-teaspoon water

Dissolve yeast in warm water in a large bowl.  Add sugar, salt, oil, eggs and 6 cups of flour.  Beat thoroughly with a wooden spoon or paddle blender.  Gradually add more flour until dough is too stiff to beat with a spoon or paddle. 
Place on board and knead until dough is smooth and all the flour is absorbed and dough is no longer sticky.

Place dough in a large greased bowl, cover and let rise in warm place for 1-½ hours until double in size.  Gently punch down dough, fold in half and divide dough into 4 parts and shape as desired. 

Place on well-greased pan and let rise until doubled in bulk, about 1 hour.  Brush tops with egg wash and sprinkle with poppy seeds.  Bake in preheated 375˚ oven 25-30 minutes until golden.