1 package dry yeast
1/2 cup warm water
1/2 cup boiling water
1 teaspoon ground cinnamon
3/4 cup sugar
3 eggs
1/4 cup butter, melted
1/2 cup warm milk
1 teaspoon baking powder
1/2 teaspoon salt
5 cups all-purpose flour
1 egg yolk, beaten
sesame seeds
5 eggs, hard-cooked, unshelled and dyed red

Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well.

Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8-inch round pans; crisscross 2 strips of dough over each loaf.

Cover and let rise in a warm place until doubled in bulk.

Brush loaves with beaten egg yolk and sprinkle with sesame seeds.

Bake at 350°F for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed.

Yield: 2 loaves.