Country Sesame Seed Egg Bread
Source: The All New Blue Ribbon Cookbook--featuring prize winning recipes from America's state Fairs
Yield: 1 Loaf

5 1/2 cups bread flour
1 package (1/4 oz.) active dry yeast
1 cup milk
1/3 cup packed light brown sugar
1/3 cup butter
1 teaspoon salt
3 eggs
1 egg white mixed with 1 teaspoon water
sesame seeds

In a large bowl, combine 1 1/2 cups flour and yeast.

In a medium saucepan, combine milk, brown sugar, butter and salt. Heat over medium heat to 120 degrees F, stirring constantly. Add to flour mixture and beat with an electric mixer at low speed until well blended, scraping the sides of the bowl. Beat at high speed 2 minutes. Add eggs, one at a time, and beat thoroughly. Add 2 cups flour and mix well. With a wooden spoon, mix in enough flour to make a soft dough that pulls away from the sides of the bowl. Turn dough out on lightly floured surface and knead until smooth and elastic, 8-10 minutes.

Wash and grease large bowl. Add dough to bowl, turning dough to coat all sides. Cover with plastic wrap and let rise at warm room temperature until doubled, about 1 hour.

Grease a large baking sheet.

Punch down dough and turn out onto lightly floured surface. Divide dough into 3 equal pieces. Roll each piece of dough into a rope about 15 inches long. Arrange the ropes side by side, slightly apart, on prepared baking sheet. Pinch ends firmly to seal. Braid the ropes together. Pinch ends together and tuck under both ends. Cover and let rise 25 minutes; bread will not double.

Preheat oven to 350. Brush braid with egg white mixture and sprinkle generously with sesame seeds. Bake 30-45 minutes or until bread is a deep golden brown and loaves sound hollow when tapped. Cool on wire rack.