From 12/28/2007: Recipe from "The Spice Cook Book" provided by Tanya Krenzel
(Avanelle Day and Lillie Stuckey (David White Company, New York), 1964 - out of print) 

This recipe produces a dense and somewhat heavy white bread that is not sweet, and is 
perfect toasted with butter or used for sandwiches. 

Please note the very slight modification to the author's original recipe - rather than 
filling each strip w/poppy seeds before braiding, I left the bread "natural" and only 
used poppy seed on the top of the bread.  Also, the original recipe makes two loaves:  
divide dough in half, then each half into thirds.  Braid into two loaves and bake in 
two 9 x 5 x 3 bread pans.  My modification is to braid the bread and join the ends, 
making a large "wreath", and baking on a pizza pan. 

Poppy Seed Egg Braid

2 envelopes active dry yeast
1/2 cup warm water (110 - 115 degrees F.)
1/4 cup sugar
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1 1/2 cup scalded milk
1/4 cup (1/2 stick) soft butter or margarine
3 teaspoons salt
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3 large eggs
7 1/4 to 7 1/2 cups sifted all-purpose flour
1 large egg, beaten
2 tablespoons cold water
 Poppy seeds

Soften yeast in warm water with one tablespoon of the sugar.  Combine remaining sugar 
with next 3 ingredients.  Stir to melt butter and cool to lukewarm.  Add yeast, 
the 3 eggs and 3 1/2 cups of the flour.  Beat until the batter is smooth.  Add remaining 
flour, a little at a time, until the dough leaves the sides of the bowl clean.  Turn 
onto a lightly floured board and knead 5 minutes or until the dough is smooth and 
little bubbles can be seen beneath the surface.  Shape into ball and place in a large 
greased bowl, turning to bring greased side to the top.  Cover and let rise in a warm 
place (80 - 85 degrees F.) until the dough has doubled in size.  Punch down dough and 
let rise 20 minutes longer. 

Divide dough into thirds, and roll each portion into three strips, approximately 20" 
long, or to fit the circumference of a standard pizza pan.  Starting from the middle, 
braid strips toward each end.  Pinch the ends together to form a circle and place on 
a greased pizza pan.  Brush top with remaining egg mixed with cold water and sprinkle 
with poppy seeds.  Let rise about 45 minutes or until dough doubles in size.  Bake in 
a preheated hot oven (400 degrees F.) for 25-35 minutes or until well browned.  Cool 
on wire rack. 

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From 11/30/2003: BOURBON SWEET POTATOES by Monica Campbell
Below you will find our family's version of Louisiana or Kentucky Bourbon Sweet 
Potatoes. My father, the late Dr. Floyd V. Campbell (Milwaukee), would make this 
dish for major holidays and it was a true crowd pleaser. I hope the that our 
fellow friends at WPR enjoy it as well.

    BOURBON SWEET POTATOES
    4 pounds sweet potatoes or yams OR two 
    32oz cans of sweet potatoes or yams
    1/2 cup butter or margarine
    1/2 cup bourbon whiskey
    1/3 cup orange juice
    1/4 cup firmly packed light brown sugar
    1 teaspoon salt
    1/2 teaspoon apple pie spice OR 1/2 
    teaspoon nutmeg
    1/3 cup chopped pecans
    1/3 cup raisins and/or 1/3 cup craisins (dried 
    cranberries)

    Scrub the potatoes. Cook covered in boiling salted water to cover in a large saucepan 
    about 35 minutes or until tender (a knife should cut through the pulp without 
    resistance). Drain; cool slightly, then peel. Mash potatoes in large bowl. Add butter, 
    bourbon, orange juice, brown sugar, salt and spice; beat until fluffy-smooth. Add 
    raisins.Spoon into a buttered 6-cup baking dish. Sprinkle nuts around edge. Bake at 350 
    degrees F for 45 minutes or until lightly browned.

    Enjoy!