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1
In a large mixing bowl combine 1 cup of the flour, sugar, salt, and dry yeast.
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2
Heat the milk and butter in a pan just until the milk is warm.
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3
The butter does not need to melt.
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4
Add the eggs and the warm milk mixture to the flour mixture.
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5
Mix very well until thoroughly moistened, and beat with a wooden spoon for about 5 minutes.
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6
Stir in the remaining flour to form a stiff dough.
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7
Turn out on a floured board, and knead the dough until it is quite smooth and elastic, about 5 minutes.
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8
Work into a ball, place in a buttered bowl, and turn to coat with butter on all sides.
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9
Cover and let rise in a warm, draft-free place until light and doubled in bulk, 1 to 1 1/2 hrs.
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10
Punch the dough down and divide into six equal portions.
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11
Roll each of these portions into a thin cylinder about 8 to 10 inches long.
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12
Take three strips and braid them together.
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13
Place the braid on a baking sheet, which should be buttered or sprinkled with cornmeal.
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14
Braid the remaining three strips and place about six inches away from the other loaf.
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15
For a more spectacular loaf, make a braid of three large strips and then a braid of three smaller strips, and put one on top of the other.
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16
Cover the loaves and let rise in a warm, draft-free space until doubled in bulk, which will take another 1 1/2 hrs.
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17
Brush with the egg white and water, sprinkle lavishly with sesame seeds.
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18
If you've made two smaller loaves, bake in a preheated 375 F oven for 35-40 minutes or until golden brown.
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19
The single, larger loaf will need a good hour in the oven.
