3 pkgs. active dry yeast
3/4 c. water, warmed to 110 degrees
3 cloves
1 bay leaf
1/2 stick cinnamon
3/4 c. water
9 eggs
4 c. sugar
1 (5 lb.) bag flour (approx.), start with 12 c.
1 tsp. salt
1 1/2 c. butter, melted
1 1/2 c. warm milk
1 egg yolk, beaten
Sesame seeds
Blanched almonds

Dissolve yeast in warm water; let stand covered 10 minutes. Gently boil cloves, bay leaf and cinnamon in water for 10 minutes. Strain and reserve 2 tablespoons of this flavoring. Beat eggs and sugar until light colored.

In a large bowl, sift flour and salt into butter. Work ingredients well with fingers. Make well in center of flour; pour in yeast, egg mixture and reserved flavoring, mixing well after each addition. Add warm milk gradually, kneading until all is used. Dough should be soft but not sticky. If sticky, gradually add more flour. Cover bowl with wax paper, then with a clean towel.

Let rise in a draft free warm place for 3 hours or until double in bulk. Punch down, knead lightly and shape into 4 smooth, round loaves and place in 4 greased 9 inch round cake pans. Conceal a foil wrapped, clean silver coin in the dough, if desired. (Brings good luck to the finder.) Cover; let rise again for 1 hour. Brush tops with beaten egg yolk and decorate with sesame seeds and almonds. Bake at 350 degrees for 25 minutes or until golden. Yield: 4 loaves.