2 1/2 c. warm water
3 tbsp. sugar
2 pkgs. (2 tbsp.) dry yeast
1 tbsp. salt
2 tbsp. or 1/3 c. oil
6 c. flour

In large mixing bowl, put water, sugar and yeast. Let stand until dissolved. Beat in salt, oil and 1/2 (3 cups) flour. Beat vigorously. Stir in rest of flour and stir until mixed well, leaving spoon in batter. Allow dough to rest 10 minutes, then stir down. Repeat process until it has been stirred down 5 times. Turn dough onto floured board and coat so it can be handled. (Knead 2 or 3 times.)

Divide dough into 2 parts. Roll each part into rectangle, 9"x12". Roll like jelly roll from long side, pinch edge to seal dough. Place lengthwise on large cookie sheet (greased or sprinkle cornmeal), cover, rise 30 minutes, slash 3 gashes at angle with sharp knife on top of loaf, brush entire loaf surface with beaten egg or egg white, sprinkle with sesame or poppy seed if desired.

Bake immediately at 400 degrees for 25 to 30 minutes. Cool on rack, makes 2 loaves. Hard rolls can be made. Shape into 20 rolls. Brush with egg white and slash once across center. Bake 20 minutes. Rise about 30 minutes.