2 pkgs. active dry yeast
2 1/2 c. warm water
2 tbsp. salad oil
5 1/2 - 6 1/2 c. flour
1 egg, beaten
2 tbsp. sugar
1 tbsp. salt
Cornmeal
Sesame or poppy seed

In large bowl dissolve yeast in warm water, stir in sugar, salt, oil and 3 cups flour. Beat vigorously by beater 2 or 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, stirring down 4 more times.

Meanwhile, grease 2 large cookie sheets and sprinkle with cornmeal. Set aside.

Turn dough out onto floured surface, knead only enough to coat dough with flour 2 to 3 times so it can be handled. Divide in half, roll each into 1 (12"x9") rectangle and roll up from the long side like a jelly roll. Pinch seam to seal, roll under hands 2 to 3 times and place on greased cookie sheets. Cover, let rise at room temperature until double in bulk or 30 minutes.

Preheat oven to 400 degrees. With very sharp knife, cut 3 gashes at an angle on top of each loaf, brush with beaten egg and if desired, sprinkle on seeds. Bake 25 to 30 minutes until nicely browned. Cool on racks.