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1
In a large bowl, pour 1/4 cup warm (110 degree F) water and sprinkle on the yeast.
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2
Let mixture stand for 5 minutes until slightly foamy.
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3
Heat milk and butter over low heat until butter is melted, but do NOT boil.
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4
Add milk mixture, sugar and salt to the yeast mixture.
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5
In a small bowl, beat the eggs.
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6
Reserve 1 tablespoon of the egg at this time in another small bowl; cover and chill.
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7
Add remaining eggs and vanilla to yeast mixture and stir until blended.
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8
Add 2 1/2 cups flour, nutmeg and cinnamon to yeast mixture and stir.
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9
In the bowl of your stand mixer, mix with a dough hook on medium high speed until the dough is elastic (about 6 minutes).
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10
Add in 3/4 cup flour to the mixing bowl and knead on medium high speed until the dough forms a nice ball and pulls away from the side of the bowl cleanly.
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11
The dough should not feel sticky to the touch.
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12
If it does, knead in flour, 1 tablespoon at a time until the dough is no longer sticky.
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13
(Note: If kneading by hand, the process takes about 15 minutes to get a nice elastic dough that is not sticky.)
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14
Place dough in a lightly oiled bowl and cover.
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15
Allow to rise until doubled in a warm, draft free location-- usually about 1 1/2 hours.
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16
When dough has proofed, punch it down and turn it onto a lightly floured surface.
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17
Knead it into a 7 inch round and place it on a large baking sheet.
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18
Cover lightly with a piece of plastic wrap that's been sprayed with nonstick spray.
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19
Allow dough to rise again until puffy; about 45 minutes to 1 hour.
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20
Preheat the oven to 350 degrees F.
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21
Uncover the dough and brush it with the reserved egg.
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22
While the loaf is still wet with egg, sprinkle on the sesame seeds.
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23
Using a sharp serrated knife, make a single slash across the middle of the loaf that is about 1/2 inch deep.
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24
Bake loaf in a preheated 350 degree F oven for 35-40 minutes or until browned.
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25
Serve warm or cool.
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26
Loaf can be frozen for up to 3 months if wrapped tightly.
