| 1 | Description: a rich, sour-cream dough is laden with poppyseeds and braided into 5-inch sticks. |
| 2 | combine flour, poppy seed and baking soda; set aside. |
| 3 | Beat together butter, sugar and salt until combined. |
| 4 | Add eggs one at a time, beating after each addition. |
| 5 | Beat in sour cream and vanilla. |
| 6 | Add flour in 1-cup increments, blending after each addition. |
| 7 | Gather dough into a ball and wrap in plastic; refrigerate one hour. |
| 8 | Preheat oven to 37Divide dough in half; refrigerate one half. |
| 9 | On well-floured surface, roll out half of dough into a 15" by 5" rectangle, ?inch thick. |
| 10 | Using a floured knife, cut dough into 60 5- x ?inch strips; dip knife in flour often to facilitate cutting. |
| 11 | Lay three 5-inch strips side by side on floured surface. |
| 12 | Braid strips (working from middle toward the ends will make a more uniform braid), pinch ends together. |
| 13 | Brush completed braids with egg white glaze; sprinkle lightly with poppyseed. |
| 14 | Arrange braids, 1" apart, on buttered baking sheets. |
| 15 | Repeat with second half of dough. |
| 16 | Bake 13-16 minutes, or until golden and crisp. |
| 17 | Cool on racks. |
| 18 | Store airtight at room temp 5 days, freeze for three months |
