Sesame Egg Braids

• 1/2 c. warm water
• 2 envelopes active dry yeast
• 1 1/2 c. milk, scalded and cooled
• 1/4 c. sugar
• 1/3 c. softened butter
• 1 tsp. salt
• 3 eggs, lightly beaten
• 7 to 7 1/2 c. presifted flour
• cooking oil or soft shortening
• 1 egg yolk
• 1 Tbsp. water
• 2 Tbsp. sesame seed

1. Put warm water in large mixing bowl.
2. Sprinkle in yeast.
3. Stir until thoroughly dissolved.
4. Add milk, sugar, butter, salt and eggs.
5. Beat in about 4 cups flour.
6. Then work in enough remaining flour to make dough that is easy to handle.
7. Turn onto lightly floured board.
8. Knead for about 5 minutes, or until smooth and elastic.
9. Place in greased bowl.
10. Brush top with oil or shortening. Cover with damp cloth; let rise for about 1 1/2 hours, or until doubled in bulk.
11. Punch dough down; cover; let rise again for about 30 minutes, or until almost doubled in bulk.

warm water, active dry yeast, milk, sugar, butter, salt, eggs, flour, cooking oil, egg yolk, water, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321013 (may not work)