2 1/2 c. warm water
2 pkgs. or 2 cakes yeast
1 tbsp. salt
1 tbsp. melted butter
1/3 c. sugar
7 c. sifted flour
Sesame seed or poppy seed
1 egg white, beaten & 1 tbsp. cold water

Measure warm water into large bowl. Sprinkle yeast into the water. Stir until dissolved. Add salt, butter, sugar. Add flour and stir until well blended (dough will be sticky). Place in greased bowl, turning to grease top. Cover. Let rise in warm place until double, about 1 hour. Turn dough onto lightly floured board. Divide into 3 parts. Roll in oblong, 15"x10". Beginning at wide side, roll up tightly, seal edges. Taper ends by rolling gently back and fourth. Place on greased baking sheet. Cover. Let rise in warm place about 1 hour. Make 4 diagonal cuts on top of each loaf.

Bake in hot oven, approximately 400 to 425 degrees for 25 minutes. Remove from oven, brush with egg white and water mixture, sprinkle seeds on top. Return to oven and bake 5 minutes longer. This bread is marvelous right when it is fresh and still warm. It also freezes well for future use. Wrap it in heavy duty foil and seal the edges. On the day you want to use it, take it out of the freezer several hours before meal time and then heat it up in a 350 to 375 degree oven (still wrapped in foil).