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1
In a saucepan over medium heat, combine the milk, butter and margarine.
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2
Heat until butter and margarine are melted, but do not let it boil.
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3
Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
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4
Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water.
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5
Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
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6
Crack the eggs into a large bowl, and stir a little to break up the yolks.
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7
Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them.
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8
Add the yeast mixture, and stir just until blended.
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9
In a large bowl, combine the flour, baking powder, mahleb, and salt.
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10
Make a well in the center, and pour in the wet mixture.
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11
Stir until it forms a sticky dough.
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12
Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough.
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13
Knead for about 10 minutes.
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14
Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
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15
When the dough has doubled, punch down again, and let rise until doubled.
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16
It will only take about half as long this time.
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17
Separate the dough into 5 even portions, then separate each of those into thirds.
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18
Roll each of those into ropes about 12 inches long.
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19
Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation.
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20
Place the loaves onto baking sheets lined with parchment paper.
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21
Loaves should be spaced 4 inches apart.
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22
Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
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23
Preheat the oven to 350 degrees F (175 degrees C).
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24
Brush the loaves with beaten egg, and sprinkle with sesame seeds.
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25
Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.
