Egg Bread

Egg Bread

6 cups all purpose flour
2 packages dry yeast
1 1/2 cups milk
1/3 cup butter
1/2 cup sugar
1 tsp. salt
3 eggs
1 egg yolk, beaten lightly
sesame seeds

Lightly grease baking sheet to hold three loaves.
Sift together 2 cups of flour with yeast. In a saucepan heat milk, butter, sugar and salt until warm. Mix 3 eggs into dry ingredients and beat at low speed for 1 minute, then at high speed for 3 minutes. Beat in milk mixture. Stir in as much flour by hand as possible.
Turn onto floured surface and knead in enough flour to make a smooth and elastic dough. Shape into 3 balls and place in a greased bowl. Cover and let rise for 1½ hours or until dough has doubled in size. Punch down, cover and let rest for 15 minutes. Divide dough into three portions. Divide each portion into 3 ropes. Pinch together ends of 3 ropes and braid, pinching other ends together. Place each loaf on baking sheet. Cover and let rise until double, about 45 minutes.
Preheat oven to 375F. Combine egg yolk and 1 tablespoon water. Brush on loaves. Sprinkle with sesame seeds and bake 25 minutes or until golden brown.