Homemade egg bread

Yield: 2 servings

Measure Ingredient
2 packs (1/4 oz. ea.) active dry yeast
½ cup Warm water (110-115 degrees)
1½ cup Warm milk (110-115 degrees)
¼ cup Sugar
1 tablespoon Salt
3 \N Eggs, beaten
¼ cup Butter, softened
1 cup (To 2 c) flour
1 \N Egg yolk
2 tablespoons Water
\N \N Sesame seeds

"People rave about this tender, delicate bread every time I serve it." - June Mullins

Dissolve yeast in water. Add milk, sugar, salt, eggs, butter and 3½ cups flour; mix well. Stir in enough remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in greased bowl; turn once to grease top. Cover and let rise until almost doubled, 1 ½ to 2 hours. Punch down. Cover and let rise until almost doubled, about 30 minutes. Divide into 6 portions. On a floured board, shape each into a 14" long rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise until doubled, 50 60 minutes. Beat egg yolk and water; brush over loaves. Sprinkle with sesame seeds.

Bake at 375 degrees for 30-35 minutes.

Yields: 2 loaves From: "Taste of Home" Magazine, April/May 1995

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