INGREDIENTS

INSTRUCTIONS

In a large bowl sprinkle yeast over 1/4 cup warm water; let stand about 5
mins.
Heat milk and butter to 110@. Add milk mixture, sugar and salt to softened
yeast. Lightly beat eggs to blend. Spoon 1 tbsp of the eggs into a small
bowl, cover and chill. Add remaining eggs and vanilla to yeast mixture;
stir to blend. Add 2 1/2 cups flour, nutmeg and cinnamon; stir to moisten,
then beat with a mixer on high speed til dough is stretchy, 6 to 8 mins.
Stir in 1 cup flour to moisten.
Knead dough. If using a dough hook, beat on high speed tildough pulls
cleanly from bowl and no longer feels sticky, about 5 mins, If dough is
still sticky, beat in more flour, 1 tbsp at a time. If kneading by hand,
scrape dough onto a well floured board. Knead til dough is smooth, elastic
and no longer sticky, about 12 mins; add flour as needed to prevent
sticking. Return dough to bowl.
Cover bowl airtight and let dough rise in a warm, draft-free place til it
doubles, about 1 1/2 hours. Punch dough down. Knead on a lightly floured
board to expel air. Form into a 7" round and set on a buttered 12 x 15"
baking sheet. Cover lightly with plastic wrap and let rise in warm place
til puffy, about 40 mins.
Uncover dough and brush gently with reserved beaten egg. Sprinkle loaf with
sesame seed. With a sharp, floured knife, make a slash about 1/2" deep
across the middle of the loaf. Bake loaf in a 350@ oven til richly browned,
35 to 40 mins. Serve warm or cool. If making ahead, wrap cool loaf airtight
and let stand at room temp up to 1 day; freeze to store longer. If desired,
cut a slit in the bread and insert a day of the dead decoration such as a
miniature skull or skeleton.
Recipe by: Sunset Magazine 10/97
Posted to KitMailbox Digest  by Cairn Rodrigues <cairnann@yahoo.com> on Apr
26, 1998

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