Instructions: DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.

Beat together butter, sugar and salt until combined.

Add eggs one at a time, beating after each addition.

Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.

Preheat oven to 375. Divide dough in half; refrigerate one half. On well-floured
surface, roll out half of dough into a 15" by 5" rectangle, 1/4 inch thick.

Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1" apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months.

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