Ingredients:
Instructions:
In a small saucepan, heat the milk until bubbles form around the side of the pan. Remove 1/2 cup milk to a small bowl. Set aside to cool to 110°F, then stir in yeast and 1 tablespoon sugar. let mixture stand until foamy - about 5 minutes.
Meanwhile, add butter to remaining milk in a saucepan, heat over low heat, stirring, to melt butter. Pour milk & butter mixture into large bowl; set aside to cool to 110°F. Add remaining 2 tablespoons sugar, salt, yeast mixture and 3 cups of flour to the milk mixture and stire with a wooden spoon until blended completely. Stir in enough flour to make the dough manageable.
Turn dough out onto a floured surface. Knead dough, adding more flour, if neccessary, until smooth and elastic - 8 to 10 minutes. Wash dry and lightly oil a mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with a clean cloth and let the dough rise in a warm place, away from drafts until double in size - about 1 hour.
Grease two 8 1/2 x 4 1/2-inch loaf pans. Punch dough down. Turn out onto floured surface and cut in half. Shape each half of dough into a 9-inch loaf. Fit dough into greased pans and cover with a clean cloth. Let rise until double in size - about 35 minutes.
Heat oven to 350°F. In a small bowl, beat egg with water to make an egg wash. Brush loaves with egg wash and sprinkle with sesame seeds, if desired. Bake loaves 25 to 30 minutes or until golden brown and bread sounds hollow when tapped on top. Remove loaves from pans and cool to room temperature on wire rack before cutting.