Braided Easter Bread

2 1/2 c all purpose flour, divided

1/4 C white sugar

1 tsp. salt

2 1/4 tsp. yeast

2/3 C milk

2 T butter

2 egg

whole raw eggs( up to 5)

egg wash( 1 egg beaten with 1 Tmilk)

sesame seeds

In a large bowl stir together 1 c flour, sugar, salt, and yeast. Heat milk and butter in a small saucepan until milk warm and butter is melted. Gradually add milk mixture to the flour mixture while stirring. Add 2 eggs and 1/2 c flour, beat well. Add the remaining flour 1/2 C at a time, stirring well after each addition. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place dough into a lightly greased bowl, turn to coat top. Cover and let rise until double in volume, about 1 hour. Punch down dough. turn onto a lightly floured surface and divide in half. Roll each half into a 36" roll that is 1 1/2" thick. Braid leaving spaces for the eggs. Place eggs between the braids. Place loaf on a greased pan and let rise covered for 45 minutes. Prior to baking brush egg wash on braid and sprinkle on sesame seeds. Bake in a preheated 350 degree oven for 30-35 minutes.