Add 1½c flour and the yeast, sugar, and salt to the Cuisinart with the milk, water, and oil. Blend at 120-125D. Keep adding the remaining flour to make a soft dough.

Turn the dough out and knead for about 10 minutes until smooth and elastic.

Cover with a towel or invert the bowl over the dough and let it rest for 20 minutes.

Put the dough in an oiled 9" round pan or a standard bread loaf pan. Cover with saran wrap and refrigerate for at least 2 and no more than 6 hours.

Remove the dough from the refrigerator and let stand for 10 minutes to return to room temperature.

Optionally, toast the sesame seeds in a 350°F oven for 5 minutes until golden brown. Brush the bread with a beaten egg and sprinkle with sesame seeds.

Bake at 350°F for 30 to 40 minutes until the loaf sounds hollow when tapped.