-
1
Heat milk and water to 105 degrees.
-
2
Add butter and yeast, with sugar, salt, yogurt or sour cream.
-
3
Add eggs and two cups flour and mix in KitchenAid mixer with dough hook.
-
4
Add black seeds.
-
5
Add flour one cup at a time until incorporated and dough comes together on hook. Dough should be soft and slightly sticky. Knead in mixer for 10 minutes, until dough is shiny and smooth.
-
6
Remove dough from bowl.
-
7
Place 1 tbl of oil in bowl and swirl ball of dough and turn dough so that all sides of dough are oiled well.
-
8
Cover bowl with a towel and place in warm draft free location for first rising. Warm (not hot) oven is a good place to raise dough.
-
9
Raise until double in bulk, about 60 minutes.
-
10
Punch down and divide into 4 balls. Cover two with towel.
-
11
Roll out ball of dough on floured surface until as thin as you can make it. about 24 by 12 inches.
-
12
Spread dough with soft butter.
-
13
With long side facing you, roll dough jelly roll style, as you would for cinnamon buns. Place two hands in center of rope and roll back and forth, bringing hands to the ends as you roll. Stretch out gently making a long rope, about 30 inches, and coil into a round loaf, with seam side on the inside. Tuck end under.
-
14
Place on sheet pan sprayed with Pam.
-
15
Roll last three balls in the same manner. I put all 4 loaves on same large sheet pan with a few inches between. They shouldn't touch after rising, if possible.
-
16
Brush loaves with beaten egg and sprinkle with sesame seeds.
-
17
Allow loaves to rise until double in size, about 1 hour.
-
18
Bake at 350 degrees in a pre heated oven, for approximately 30 minutes, until golden brown.
