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Honey Egg Bread

1/4 cup warm water
2 eggs
1 pkg dry yeast
1/8 cup soft butter
3/4 cup warm milk
3 1/2 - 3 3/4 cups sifted flour
1/8 cup honey
Egg yolk
1 1/2 tsp salt
Sesame seeds

In large mixing bowl dissolve yeast in water. Stir in milk, honey and salt. Add eggs, butter, 1 3/4 cups flour, mix with spoon. Continue adding flour until soft dough is formed. Turn onto floured board. Knead in remaining flour until dough is smooth. Place in greased bowl, turning dough once to coat. Cover. Let rise in warm place until doubled. Punch down. Let rise again until doubled. Divide dough into three 14-inch long rolls. Braid loosely. Pinch ends together to fasten braid. Place on greased baking sheet, cover and let rise until almost doubled. Brush braids with glaze of egg yolk and 2 Tbsp water. Sprinkle with sesame seeds. Bake 30-35 minutes at 425° Makes 1 loaf.

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