Recipe

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• 1 1/2 cups scalded milk
• 1/4 cup shortening
• 1/4 cup sugar
• 1 tbsp salt
• 1 (1/4 oz) package active dry yeast
• 1/2 cup lukewarm water
• 3 eggs
• 7 1/2 cups sifted flour
• 1 beaten egg
• 1 tbsp water
• 2 tbsp sesame seeds

• 1 Preheat oven to 350°F (175°C).
• 2 Combine milk, shortening, sugar and salt.
• 3 Allow to cool to lukewarm.
• 4 Sprinkle yeast on lukewarm water, stir to dissolve.
• 5 Add yeast, 3 eggs and 2 cups of flour to milk mixture.
• 6 Beat with mixer on medium until smooth, about 2 minutes, occasionally scraping the bowl. Alternatively beat by hand with spoon until batter is smooth.
• 7 Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
• 8 Turn out on to floured surface and knead until smooth and satiny, about 8 to 10 minutes.
• 9 Put dough in lightly greased bowl, turn to grease both sides.
• 10 Cover and let rise in warm place until doubled, about 1 hour.
• 11 Divide dough into 6 equal pieces.
• 12 Roll each into 12 (30cm) strips.
• 13 Braid 3 strips together to form a loaf, continuing with remaining 3 strips for second loaf, place on separate greased baking sheets.
• 14 Cover and let rise until doubled, about 45 minutes.
• 15 Brush loaves with a glaze using 1 beaten egg and 1 tblsp of water.
• 16 Sprinkle with sesame seeds.
• 17 Bake in oven for 30 minutes or until loaves sound hollow when tapped.
• 18 Remove from baking sheets; cooling on racks.