yeast, active dry
hard-cooked, unshelled, 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 ¼ 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℉ (180℃) F for 25 minutes or until brown.
Push dyed eggs into bread immediately when loaves are removed from oven.