Kosuniak Easter Bread

Description
Macedonian Easter bread

Ingredients

 * 10 full cups all purpose flour (about 3½ lbs)
 * 2 cups milk
 * 2 cups sugar
 * rind of 1 lemon
 * ½ lb butter melted (reserve 4 tbsp.)
 * 4 tsp sugar
 * 1½ cups warm water
 * 4 pkg. dry yeast
 * 6 eggs, well beaten
 * 1 cup flour + 2 cups flour for kneading
 * 1 egg beaten, for topping
 * sesame seeds for topping

Directions

 * 1) Heat oven to 200 °F and shut off.
 * 2) Measure 10 cups flour in a large shallow pan; push to sides to leave a hole in centre.
 * 3) In a small saucepan mix 2 cups milk, 2 cups sugar and lemon rind. Warm to melt sugar.
 * 4) In a large bowl, prepare yeast by mixing 4 tsp sugar with 1½ cups warm water, sprinkle yeast on top, cover and set aside.
 * 5) Add butter to milk mixture, stir.
 * 6) Beat eggs with electric mixer for 2 minutes, add to milk mixture and stir.
 * 7) Begin to mix dough by pouring ½ of milk mixture into the centre of the flour, bringing in flour from all sides by hand; continue adding remaining liquid.
 * 8) Stir yeast and add to dough, mixing with hand as before.
 * 9) Keep dough soft, use both hands and add about 1 cup flour.
 * 10) Knead slightly and turn out on heavily floured table.
 * 11) Knead for about 10 minutes, then cut slashes with a knife in several places (this allows more air to get in dough)
 * 12) Add about 2 cups more of flour, kneading as you work.
 * 13) Cut through twice more while kneading about 5 minutes longer. Total kneading time is about 10 to 15 minutes.
 * 14) Use 4 tablespoons reserved butter when called for hereafter.
 * 15) Lightly grease a warm roasting pan with butter.
 * 16) Lightly grease a clean table top and turn dough once so that all is lightly covered with butter.
 * 17) Place greased dough in pan; butter top with fingertips, so that no crust will form.
 * 18) Cover with cloth and let rise 1 to 1½ hours in warmed oven.
 * 19) Butter 4 loaf pans.
 * 20) Turn dough onto buttered table and cut into 12 equal strips, 3 at a time, about 9 inches long and 2 inches in diameter.
 * 21) Twirl slightly, braid and tuck ends under and place in loaf pans.
 * 22) Pat evenly on top and touch with butter.
 * 23) Cover and let rise 1 hour until double in bulk in oven.
 * 24) Remove from oven and heat oven to 300 °F.
 * 25) Beat 1 egg and brush loaves; sprinkle with sesame seeds, bake for 1 hour.
 * 26) Loaves should be light brown on bottom, and deep brown on top.
 * 27) When making a double recipe divide into two parts after mixing together all ingredients and before kneading to make baking easier.