Homemade Egg Bread

People rave about this tender, delicate bread every time I serve it.

PREP: 30 MIN. + RISING • BAKE: 30 MIN. MAKES: 2 LOAVES (16 SLICES EACH)

2 pkg. (¹ ₄ oz. each)

active dry yeast

¹ ₂ cup warm water (110° to 115°) 1¹ ₂ cups warm whole milk

(110° to 115°)

3 large eggs

¹ ₄ cup butter, softened

¹ ₄ cup sugar

1 Tbsp. salt

7 to 7¹ ₂ cups all-purpose flour 1 large egg yolk

2 Tbsp. water

Sesame seeds

1. In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn dough onto a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in warm place until doubled, 1½-2 hours.

3. Punch down dough. Turn onto a lightly floured surface; divide into six portions. Roll each into a 14-in.-long rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°.

4. Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

PER SLICE 135 cal., 3g fat (1g sat. fat), 28mg chol., 245mg sod., 23g carb. (2g sugars, 1g fiber), 4g pro.