Ka'ek Al-Quds (Jerusalem Sesame Bread)

1 tbs active dry yeast
1 tbs sugar
¾ cup warm water
3 ½ cups all-purpose flour (you may need more to keep the dough from sticking when rolling out)
2 tbs non-fat powdered milk
¼ tsp salt
2 tsp vinegar (divided into 1 tsp + 1 tsp)
4 eggs (divided into 3 eggs + 1 eggs)
1 cup sesame seeds

In a small bowl, combine warm water, yeast, and sugar—allow to sit for 10 minutes or until foamy
In a large bowl, combine flour, powdered milk, salt, 3 eggs, and 1 tsp vinegar—I do this using the dough hook on my stand mixer for about 30 seconds
Create a well in the dough mixture and add yeast water mixture
Knead the dough until fully combined—the dough should only be slightly sticky; gradually knead in more flour until you have the right texture
Lightly coat a medium sized bowl with olive oil, place the dough inside the bowl, and cover tightly with plastic wrap
Place the bowl in a warm area and let it rise for about an hour or until it has doubled in size

Preheat oven to 400 degrees F and place baking sheet inside of the oven to heat as well
Lay out sesame seeds on a large plate
Once the dough has risen, knead the dough on a floured surface and divide into 4 - 5 balls
Roll out each ball into a rectangular shape at about ⅛ inch thick
Starting at one side of the rectangular piece of dough (lengthwise), roll the dough up vertically
Connect both ends of the dough to form an oval or circular ring, depending on your preference
Using your fingertips, lightly coat the dough with the egg wash
Dip both sides of the dough onto the plate of sesame seeds
Place the dough on the parchment paper
Once the parchment paper is full, lift the parchment paper onto the baking tray
Bake at 400 degrees F for 7 minutes and then lower the heat to 250 degrees F and bake for another 10 minutes
Broil for another 1 - 2 minutes and serve warm