1 pk Dry yeast
1/2 c Warm water
1/2 c Boiling water
1 ts Cinnamon; ground
3/4 c Sugar
3 Eggs
1/4 c Butter; melted
1/2 c Warm milk
1 ts Baking powder
1/2 ts Salt
5 c Flour (all-purpose)
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 degrees for 25 minutes or
until brown. Push dyed eggs into bread immediately
when loaves are removed from oven.
SOURCE: Southern Living Magazine, sometime in the
early 1970s.
Yields
2 Loaves