Ingredients
2 cups Warm water
1 tbsp Active dry yeast
1/2 tsp Active dry yeast
4 tsp Sugar
5 1/2 cups Bread flour
3 tsp Salt
5 tbsp Canola oil
Preparation
Attache the dough hook to heavy stand mixer. In a small cup or bowl, proof yeast with water, yeast and sugar. Place 5 /12 cups bread flour in stainless steel mixing bowl along with the salt, oil, water, yeast and sugar. Knead in stand mixer for about 8 minutes. Add additional flour if necessary. Oil a large deep bowl. Form dough into a ball and place in oiled bowl. Cover and let rise until doubled in bulk, about 1 hour. Punch down dough, divide in half and let rest for 5 mnutes. Roll out dough on a lightly floured board into a 9X12 rectangle. Roll up jelly roll fashion starting at the long end. Seal edges. Place on pan that has been dusted with cornmeal. Cut three diagonal slashed on each loaf. Brush each loaf with egg white. Sprinkle the tops with about 2 teaspoons of sesame seeds. Cover and let rise for about 30 minutes in a warm place. Bake at 375 for about 30 -35 minutes or until top is nicely browned.