Greek Braid Bread

Greek Braid Bread

3 1/2 cups sifted all purpose flour
3 tbsp. sugar
2 eggs, beaten
3/4 cup milk, at room temperature
1/4 cup warm water
1/4 cup butter, softened
1/4 tsp. salt
1 package dry yeast
sesame seeds for topping

Lightly grease baking sheet. Dissolve yeast in warm water and 1 teaspoon of the sugar in large mixing bowl. Set aside for 15 minutes. Yeast mixture should triple in size.
Heat milk in saucepan but do not boil. Dissolve remaining sugar and salt in milk. Add butter. Blend thoroughly. Stir milk mixture into yeast. Add half the beaten egg and blend well. Add flour until stiff dough is formed. Mix with hands and knead thoroughly. Form into ball and place in bowl. Set in warm place for 1 hour or until dough doubles in size. Punch down and roll to 1/2 inch thickness. Cut into 1 inch strips. Take 3 strips and pinch ends together. For variation, form into ring by bringing both pinched ends together and tucking together. Place on baking sheet, leaving room between loaves for expansion. Cover with tea towel and set in warm place to rise. Loaves should double in size.

Preheat oven to 350F. Brush gently with remaining egg. Sprinkle with sesame seeds. Bake for 25 minutes or until golden brown.