1 pkg. active dry yeast
2 c. water (105 to 115 degrees)
1/4 c. sugar
2 tbsp. melted butter
2 tsp. salt
1 c. non-fat dry milk
5 1/2 to 6 c. flour
1 egg white for glaze
1/4 c. sesame seeds for topping

In large mixing bowl dissolve yeast in water. Add sugar, butter, salt and dry milk; set aside for 5 minutes. Stir in cups of the flour. Beat 50 strokes. Add 1 cup more flour. Cover, let rest 30 minutes. Add remaining flour until stiff dough forms, turn out onto lightly floured board. Knead 10 minutes.

Put dough into lightly oiled bowl. Cover and let rise until doubled. Divide dough into 2 parts shape into 2 flat round loaves. Or to make braids divide each part into 3. Roll out strands to 15 inches long. Braid 3 together. Place on lightly greased baking sheet. Cover, let rise until doubled (1 hour at 85 degrees). Brush with egg white and sprinkle with sesame seeds. Bake at 375 degrees for 25 to 30 minutes.