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1
Scald milk; remove from heat.
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2
Stir in butter, sugar and salt, stirring until butter melts.
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3
Pour into large mixer bowl; cool to lukewarm.
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4
Place 1/4 cup warm water in small bowl; sprinkle with yeast.
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5
Let stand until softened, about 3 minutes.
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6
Add yeast mixture and 1 3/4 cups of the flour to milk mixture.
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7
Mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
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8
Beat in eggs, one at a time, beating well after each addition.
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9
Beat in 1 cup of the flour.
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10
Stir in 1/2 cup of the flour to make soft dough.
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11
Turn dough onto floured surface.
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12
Knead, adding flour as needed, until dough is smooth and satiny and small bubbles form just under surface, about 15 minutes.
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13
Place dough in greased bowl; turn greased side up.
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14
Let stand covered in warm place until doubled, about 1 1/2 hours.
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15
Soak bottom of a 3 1/4 quart (3.25 L) unglazed clay cooker in water about 15 minutes.
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16
When dough has doubled, drain bottom; pat dry; grease sides and bottom generously.
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17
Line cooker with parchment paper cut to fit bottom only; grease parchment paper.
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18
Punch down dough.
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19
Turn onto floured surface.
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20
Knead lightly just to expel air bubbles.
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21
Divide into 3 pieces.
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22
Roll each piece between palms of hands into 12 inch rope.
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23
Place ropes, side by side, in cooker; braid ropes and tuck ends under.
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24
Let stand, covered with waxed paper, in warm place until nearly doubled, about 45 minutes to 1 hour.
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25
Mix egg white and 1 teaspoon water.
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26
Brush dough with egg white mixture; sprinkle with sesame seeds.
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27
Soak top of cooker in water about 15 minutes; drain.
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28
Place covered cooker in COLD oven.
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29
Set oven at 425F (This temperature of 425F is correct the bread will not burn, it is golden brown all over and crusty.)
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30
Bake until bread sounds hollow when tapped and crust is brown, 40 to 45 minutes.
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31
Remove from cooker; cool on wire rack.
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32
Clay Cookery.
