County Fair Bread

Directions

1. 1
   In a large mixing bowl combine 1 cup of the flour, sugar, salt, and dry yeast.
2. 2
   Heat the milk and butter in a pan just until the milk is warm.
3. 3
   The butter does not need to melt.
4. 4
   Add the eggs and the warm milk mixture to the flour mixture.
5. 5
   Mix very well until thoroughly moistened, and beat with a wooden spoon for about 5 minutes.
6. 6
   Stir in the remaining flour to form a stiff dough.
7. 7
   Turn out on a floured board, and knead the dough until it is quite smooth and elastic, about 5 minutes.
8. 8
   Work into a ball, place in a buttered bowl, and turn to coat with butter on all sides.
9. 9
   Cover and let rise in a warm, draft-free place until light and doubled in bulk, 1 to 1 1/2 hrs.
10. 10
    Punch the dough down and divide into six equal portions.
11. 11
    Roll each of these portions into a thin cylinder about 8 to 10 inches long.
12. 12
    Take three strips and braid them together.
13. 13
    Place the braid on a baking sheet, which should be buttered or sprinkled with cornmeal.
14. 14
    Braid the remaining three strips and place about six inches away from the other loaf.
15. 15
    For a more spectacular loaf, make a braid of three large strips and then a braid of three smaller strips, and put one on top of the other.
16. 16
    Cover the loaves and let rise in a warm, draft-free space until doubled in bulk, which will take another 1 1/2 hrs.
17. 17
    Brush with the egg white and water, sprinkle lavishly with sesame seeds.
18. 18
    If you've made two smaller loaves, bake in a preheated 375 F oven for 35-40 minutes or until golden brown.
19. 19
    The single, larger loaf will need a good hour in the oven.