Categories: Breads, Greek, Holiday 
      Yield: 2 loaves 
  
      1 pk Dry yeast 
    1/2 c  Warm water 
    1/2 c  Boiling water 
      1 ts Cinnamon; ground 
    3/4 c  Sugar 
      3    Eggs 
    1/4 c  Butter; melted 
    1/2 c  Warm milk 
      1 ts Baking powder 
    1/2 ts Salt 
      5 c  Flour (all-purpose) 
      1    Egg yolk; beaten 
           Sesame seeds 
      5    Eggs; hard-cooked; unshelled 
           -and dyed red 
  
  Soften yeast in warm water and set aside.  Combine boiling water and 
  cinnamon; set aside.  Combine sugar and eggs; beat well.  Add melted butter 
  to egg mixture and beat again.  Skim off 1/4 cup clear cinnamon water and 
  add along with yeast and milk to egg mixture, blending well. 
   
  Combine dry ingredients and add to batter; knead dough until smooth and 
  elastic, about 10 minutes.  Shape dough to fit into 2 greased 8 inch round 
  pans; crisscross 2 strips of dough over each loaf. 
   
  Cover and let rise in a warm place until doubled in bulk. 
   
  Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 
  350 degrees for 25 minutes or until brown.  Push dyed eggs into bread 
  immediately when loaves are removed from oven. 
   
  SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for 
  you by Nancy Coleman.