Instructions: In a large bowl, blend 2 cups flour, sugar, salt, and yeast. In saucepan, heat water, milk and butter until warm (120 to 130 ). Add warmed liquid and egg to flour mixture. Beat for 4 minutes at medium speed. Stir in remaining flour and knead 10 minutes. Cover and let rise 45 to 60 minutes. Grease 2 cookie sheets and sprinkle with corn meal. Mix filling and set aside. Roll dough to 18" x 12". Spread with filling. Cut into six 9" x 4" strips. Start with longer side and roll and seal edges.

For all 6: Braid 3 rolls together and seal. Repeat. Cover and let rise 45 to 60 minutes. Heat oven to 350 . Bake 30 to 35 minutes or until brown. Brush with egg wash and sprinkle with seed, if desired, after baking 20 minutes.

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