2 pkgs. active dry yeast
2 1/2 c. warm water (105-115 degrees)
2 tbsp. sugar
1 tbsp. salt
2 tbsp. salad oil
5 1/2 - 6 1/2 c. all purpose flour cornmeal
1 egg, beaten
Sesame or poppy seed (opt.)

In large mixer bowl dissolve yeast in warm water. Stir in sugar, salt, oil and 3 cups flour. Beat vigorously 2 to 3 minutes, scraping sides of bowl occasionally. Sift in enough additional flour to make a stiff dough. Allow dough to rest 10 minutes and stir down. Repeat resting and stirring down 4 more times.

Meanwhile, grease 2 large cookie sheets and sprinkle with cornmeal; set aside. Turn dough onto floured surface; knead only enough to coat dough with flour (2 or 3 times) so it can be handled. Divide in half; roll each into a 12"x9" rectangle and roll up each from the long side like a jelly roll. Pinch seam to seal and place on baking sheets. Cover and let rise at room temperature until nearly doubled in bulk, about 30 minutes.

Preheat oven to 400 degrees. With a very sharp knife, cut three gashes at an angle on top of each loaf; brush with beaten egg and, if desired, sprinkle with sesame or poppy seed. Bake 25 to 30 minutes, or until nicely browned. Remove from baking sheets and cool on racks. Makes loaves, about 55 calories per 1/2" slice.