Homemade Egg Bread

Ingredients

• 0.5 ounce yeast dry
• 0.5 cup water (110° to 115°)
• 1.5 cups milk 2% (110° to 115°)
• 3 large eggs room temperature
• 0.3 cup butter softened
• 0.3 cup sugar 
• 1 tablespoon salt 
• 7 cups flour all-purpose
• 1 large egg yolk room temperature
• 2 tablespoons water 
• 1 serving sesame seed 

Equipment

• bowl
• baking sheet
• oven
• kitchen towels

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
5. Punch down dough. Turn onto a lightly floured surface; divide into 6 portions.
6. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.
7. Beat together egg yolk and water; brush over loaves.
8. Sprinkle with sesame seeds.
9. Bake until golden brown, 30-35 minutes.
10. Remove from pans to wire racks to cool.