4 1/2-5 1/2 c. all-purpose flour
1 tbsp. sugar
1 tbsp. salt
2 pkg. dry yeast
1 tbsp. softened butter
1 3/4 c. very warm water
Cornmeal
Oil
1 egg white
1 tbsp. water
1 tbsp. sesame seeds, optional

In large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, undissolved dry yeast. Add butter.

Gradually add water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make stiff dough. Turn out on lightly floured board and knead until smooth and elastic. Cover and let rest 20 minutes.

To make loaves: Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.

To make rolls: Divide dough into 6 equal parts. Roll each piece into an oblong 8 x 5 inches. Beginning at wide side, roll tightly; pinch seam to seal. Taper ends.

Place on greased baking sheets sprinkled with cornmeal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature for 10 minutes. Make 3 or 4 diagonal cuts on top of each with sharp knife.

Bake at 425 degrees for 15 minutes for rolls, 20 minutes for loaves. Remove from oven and brush with egg white mixture with cold water. Sprinkle with sesame seeds, if desired. Return to oven, bake until golden brown. Makes 2 loaves or 6 rolls.