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Country Sesame Seed Egg Bread

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.


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