5 to 6 c. Pillsbury's flour
1/2 c. nonfat instant milk
1/2 c. oat bran
1/2 c. sesame seed, toasted
1 1/2 tsp. salt
1 tsp. sugar
2 pkgs. active dry yeast
1 3/4 c. water
1/4 c. oil
1/4 c. honey
1 egg
1 egg white, beaten
1 tbsp. sesame seed

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, dry milk, oat bran, 1/2 cup toasted sesame seed, salt, sugar and yeast; blend well. In small saucepan, heat water, oil and honey until very warm. Add warm liquid and 1 egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 2 3/4 to 3 1/2 cups flour until dough pulls cleanly away from side of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 6 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 hour.

Grease two 9 x 5 inch or three 7 x 3 inch loaf pans Punch down dough several times to remove all bubbles. Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes. Shape into 2 loaves by folding each half into 12 x 8 inch rectangle. Starting with shortest side, roll up; pinch edges firmly to seal. Place seam side down in greased pans. Cover, let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 45 minutes.

Heat oven to 350 degrees. CAREFULLY brush loaves with egg white; sprinkle with 1 tablespoon sesame seed. Bake at 350 degrees for 30 to 40 minutes or until loaves sound hollow when lightly topped. Remove from pans immediately, cool on wire racks. 2 (24 ounce) loaves.