Double-Braid Challah Bread With Sesame Seeds

• 3 cups all-purpose flour
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1 1/2 teaspoons salt
• 1 tablespoon active dry yeast
• 1 cup very warm water (120-130F)
• 4 egg yolks
• 1/3 cup milk
• 1/4 cup sesame seeds

1. Mix all ingredients except milk and sesame seeds in a large bowl. The dough will be quite sticky at this point.
2. Turn out onto a liberally floured board and have additional flour close at hand. Knead, adding flour as it is absorbed, until the dough is no longer sticky and is smooth and elastic, 5-10 minutes.
3. Oil a large bowl and place dough inside, turning to coat dough on all sides. Allow to rise 1-2 hours, or until at least doubled in size.
4. Divide dough into three sections. Take a third of each of the original three sections and reserve (there will be two braids; a large one for the bottom, and a smaller one for the top).
5. Grease a cookie sheet.
6. Roll and stretch the three larger sections of dough into ropes a little shorter than the sheet. Cross the tops of the ropes over one another and braid. Tuck braid ends under.
7. Repeat step 6 will smaller dough sections, except braid the ropes on top of the first, larger braid.
8. Grease double-braid liberally and cover with plastic wrap. Allow to rise 1-2 hours, or until at least doubled in size.
9. Preheat oven to 375u0b0F.
10. In a small bowl, combine milk and sesame seeds. Uncover double-braid. Use a pastry brush to brush mixture, or your hands to rub mixture, over double-braid.
11. Bake bread 20-30 minutes, or until deep golden brown.

allpurpose, honey, vegetable oil, salt, active dry yeast, very warm water, egg yolks, milk, sesame seeds

Taken from www.food.com/recipe/double-braid-challah-bread-with-sesame-seeds-385021 (may not work)