5-6 c. all purpose or bread flour (approximately)
4 pkg. dry yeast
1 tbsp. salt
2 tbsp. sugar
2 c. warm water (105-115 degrees)
1/2 c. flour for board
Sesame seeds and cornmeal (optional)

Put 4 cups flour in large mixer bowl. Add yeast, salt, and sugar. Blend these ingredients well. Pour in water and beat with bread hook. Gradually work in the remaining flour a half cup at a time, until dough takes shape and is no longer sticky.

Liberally flour work surface, working flour into dough as you knead, about 6 minutes. Dough should be smooth, elastic and feel live under the hands.

Place in greased bowl, cover, place in a warm place, 80-85 degrees, approximately until doubled in bulk, about 15 minutes. To test if light or risen, poke finger in dough - dent should remain.

Punch down dough, turn onto work surface, cut into 2 pieces. Knead each piece about 30 seconds to squeeze out the bubbles. Form into loaves of your desired shape. Place on a greased baking sheet. Put slash marks in the top; brush with water.

Place baking sheet on the middle shelf of a cold oven. Set temperature at 400 degrees. Put a large pan of hot water on the shelf below and turn on the heat. Bake for 45-50 minutes or until the loaves are a golden brown.

Thump on bottom crust for doneness. If they sound hollow and hard they are done.

Place on metal racks to cool. Since this bread has no shortening it will not keep beyond a day or two. It does however freeze as well as other loaves.