Italian Sesame Seed Bread

Italian Sesame Seed Bread (adapted from King Arthur Flour)

• 3 1/2 cups Unbleached All-Purpose Flour
• 1 tbsp milk powder
• 2 tsps active dry or instant yeast
• 1 1/2 tsps salt
• 2 tbsps olive oil
• 1 1/4 cups water

Topping:

• 2 tbsp milk
• 1 tbsp egg replacer (this helps the sesame stick)
• 3 tbsp sesame seeds

Mix everything together except for the topping ingredients. Knead for 10 minutes.
Let rise in a greased bowl (I use olive oil) for 1 1/2 hours or until double.
Punch down the dough and divide into three even pieces.
Shape each piece into a 20" log.
On a parchment lined baking sheet braid the three pieces tucking under the ends.
Brush the loaf with milk and let rise for 45 minutes to 1 hour or until double.
Mix 2 tbsp milk and 1 tbsp egg replacer together.
Brush the bread with the milk mixture and sprinkle with sesame seeds.
Bake at 400F for 20-25 minutes or until golden.