|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degree F)|
|Warm milk||1⁄2 Cup (8 tbs) (105 To 115 Degree F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon, melted|
|Eggs||2 , beaten|
|Grated lemon peel||1⁄2 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Unsalted butter||1 Teaspoon, softened|
|Sesame seeds||1 Tablespoon|
|Egg||1 , beaten with 1 tablespoon water|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine warm milk, sugar, salt, butter, eggs, lemon peel, and spices in a large mixing bowl.
3 Add 1 1/2 cups flour and yeast mixture. Beat until smooth. Add enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place the dough in lightly greased bowl, turning to coat top. Cover and let rise in warm place until double€”about 1 1/2 hours.
6 Punch down dough. You can knead a whole almond into the dough at this point if you wish. (A coin might crack a tooth!) Set aside 10 minutes to rest.
7 Brush 1 1/2-quart souffle dish or 10-inch cake pan with soft butter. Sprinkle sesame seeds in dish or pan.
8 Make dough into a ball and place in bowl; press down so dough covers the bottom.
9 Cover; let rise in warm place until double€”about 1 hour. Make glaze and brush on loaf. Sprinkle top with sesame seeds.
10 Bake in a preheated 350°F oven for about 45 minutes or until done. Cool on wire rack.