This is adapted from a softcover book I have called “Our Michigan: Ethnic Tales and Recipes”. My version uses a food processor.
In bowl of food processor, dump:
2 3/4 cups of flour (I use 3/4 – 1 cup whole wheat)
2 TBL sugar
1 tsp salt
1 TBL sesame seeds
1 TBL yeast
Process for a few seconds, then add:
1 TBL oil
Again, combine for a few seconds.
Add enough water (3/4 cup to 1 cup) to form a ball.
Place the dough in an oiled bowl and let rise until double. Punch down and let the dough rise for 30 minutes or so before braiding.
To braid: Divide the dough into three equal pieces and roll into 14 incn long strands, oiling your hands so the dough doesn’t stick. Braid on an oiled cookie sheet, tucking ends underneath. Cover this with a towel and let rise for an hour. As you preheat the oven to 350, brush the loaf with a mixture made from beaten egg and a teaspoon of honey.
Bake at 350 degrees for 30 minutes or so.
(When my son was little, I used this dough to make teddy bear and sea turtle breads.)