Escalloped Corn With Jiffy Mix - cooking recipe

Ingredients

1 can whole kernel corn
1 can cream-style corn
2 eggs, beaten
1 stick margarine, cut up
1 c. light sour cream
4 Tbsp. chopped onion
1 box Jiffy corn muffin mix
6 Tbsp. butter
2 Tbsp. sugar
2 tsp. salt
1 1/2 c. boiling water
2 pkg. dry yeast (1 Tbsp.)
1/2 c. warm water
4 eggs
6 1/2 to 7 1/2 c. unbleached flour
1 Tbsp. water
poppy seed

Preparation

Combine butter, sugar and salt with boiling water.
Stir well and cool to lukewarm.
Dissolve yeast in warm water and let set until foamy.
Separate 1 egg, reserving yolk.
Add egg white and 3 remaining eggs and yeast to butter and water mixture. Gradually stir in 4 cups of flour and blend well.
Add remaining flour gradually to form a soft dough.
Cover and let rest 10 minutes.
Knead about 5 minutes.
Let rise in covered, greased bowl.
Punch down.
Divide dough into 2 or 3 parts.
Divide each part into 3 equal portions and roll each into a rope 12 to 15 inches long.
Braid these 3 ropes; tuck ends under.
Repeat with all the portions.