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1
Scald milk in small saucepan.
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2
Pour into large bowl and cool to 105 to 115 degrees.
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3
Sprinkle yeast and sugar over milk; stir to dissolve.
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4
Let stand until foamy, about 15 minutes.
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5
Stir in melted butter and salt.
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6
Using electric mixer, add 2 cups flour to yeast mixture and beat until smooth.
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7
Add 2 eggs and cheese and beat until thoroughly combined.
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8
Add 2 cups flour and beat until dough is soft.
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9
Using wooden spoon, mix in enough additional flour to make a slightly firmer but manageable dough.
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10
Turn out onto floured surface and cover with towel; let rest 10 minutes.
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11
Knead dough until smooth and elastic, adding additional flour if sticky.
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12
Butter large bowl, add dough and turn to coat entire surface.
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13
Cover bowl and let rise in warm,draft-free area until doubled, about 45 minutes.
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14
Grease large baking sheet.
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15
Punch dough down and turn onto lightly floured surface; knead until smooth.
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16
Roll into a log and cut into 20 pieces; shape each piece into smooth ball.
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17
Place 1 dough ball in center of prepared sheet and then surround with remaining dough balls in concentric circles, with sides touching, forming 1 large circle.
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18
Cover; let rise until doubled, about 1 hour.
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19
Preheat oven to 350u00b0F.
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20
Brush top of loaf with glaze; sprinkle with sesame seeds.
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21
Bake until loaf sounds hollow when tapped on bottom, about 30 minutes.
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22
Cool on rack.
