2 (1/4 oz.) pkgs. active dry yeast
1/2 c. warm water
1 c. sugar
10-12 c. flour (can use 4-5 c. whole wheat)
2 tbsp. ground mahlub (opt.)
1 1/2 c. unsalted butter, melted
2 c. milk, lukewarm
6 eggs, well beaten

EGG GLAZE:

2 eggs, well beaten
1/2 c. water
Sesame seeds and or blanched almond halves

1. Sprinkle yeast over water. Add 1 teaspoon sugar and stir to dissolve. Set aside to proof a few minutes.

2. Sift all but 1 cup of flour into a large bowl. Add remaining sugar, salt and mahlub. Make a well in the center and pour in proofed yeast, liquids and eggs; blend with a spoon.

3. Knead 10 minutes or until dough is elastic and no longer sticks to hands. Add some remaining flour if it does. Shape dough into a ball, cover with plastic and wrap bowl well. Set aside 3 to 4 hours or until dough has doubled in bulk.

4. Punch dough down, divide into 6 balls and shape each into a circle or loaf. Place on greased baking tray at least 3" apart. Cover trays lightly and set aside at least 1 hour.

5. Preheat oven to 350 degrees. Brush each loaf with egg glaze. Garnish with almonds (if desired) or sesame seeds. Bake approximately 20 to 30 minutes or until bread is a rich golden color.

7. Remove and cool before serving. Yield: 6 loaves.

Mahlub is seed of black cherry. Can be purchased from middle eastern and gourmet food stores.