Challah Bread Wreaths

Recipe

1 1/2 cup milk

1/4 cup sugar
1 tbs salt
1/3 cup soft butter
1/2 cup warm water
2 packages active dry yeast
3 eggs
7 - 7 1/2 cups sifted all purpose flour
1 egg yolk
2 tbs sesame seeds

Combine milk, sugar, salt and butter in saucepan. Heat until bubbles appear around the edge and shortening is melted; cool to lukewarm. Measure warm water into large mixing bowl; sprinkle or crumble in yeast; stir to dissolve. Add lukewarm milk mixture and eggs. Add 4 cups flour and beat until smooth. Add enough remaining flour to make dough easy to handle mixing in with hands, if necessary turn onto floured board.

Knead about 5 minutes or until dough is smooth and elastic. Put dough into large, greased bowl; turn over to bring greased side up; cover with damp towel. Let it rise in warm place (85 degrees F), free from draft, about 1 to 1.5 hours or until doubled in bulk. Punch dough down; let it rise about 30 minutes or until almost doubled again. Punch dough down; turn out onto board; knead to distribute air bubbles; divide in half. Cut each half into 3 equal pieces; braid. Cover. Let rise about 1 hour or until doubled in bulk. Mix egg yolk and water, brush tops and sides of braids; sprinkle with sesame seeds.

Bake at 350 degrees F for 30 to 35 minutes. Makes two loaves.
(Note that he left the sesame seeds off this time)