2 pkgs. active dry yeast
2 - 4 1/2 c. unbleached flour
1 tbsp. salt
1/4 c. Crisco oil
2 c. very warm water
2 tbsp. sugar

In large mixing bowl combine yeast, 2 cups flour, salt, sugar; add water and oil and beat at low speed for 1/2 minute, then at high speed for 3 minutes. Add the rest of flour by hand until you have a very stiff dough. Turn out on floured surface and knead until smooth and elastic, and no longer sticky. Place in lightly greased bowl, turning over once to coat. Cover with towel and leave in warm place to rise (about 30 to 45 minutes).

When poked with finger, hole will remain or when dough is 1 1/2 to 2 times original size, then punch down with fist; divide into 6 small balls, cover with cloth and let rest for 10 minutes.

Roll each ball between palms of hands to make 12" to 16" ropes. Braid loosely 3 ropes together at a time to form 2 loaves. Cover with cloth and let rise until double.

Brush with water and sprinkle sesame seeds over top of braids. Bake in 375 degree oven for 40 minutes or until bread sounds hollow when tapped. Put on racks to cool and brush with melted butter.

For crusty French like bread, brush loaves with egg whites before sprinkling on sesame seeds.