|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110°F)|
|Warm milk||1 3⁄4 Cup (28 tbs) (About 110°F)|
|Olive oil||3 Tablespoon|
|All purpose flour||6 Cup (96 tbs)|
|Egg yolk||1 Large, beaten|
|Sesame seeds||1⁄4 Cup (4 tbs)|
In a large bowl, sprinkle yeast over warm water and let stand for about 5 minutes to soften.
Stir in milk, sugar, salt, and 3 tablespoons of the oil.
Then mix in flour in 1 of the following ways.
With a heavy-duty mixer and dough hook.
Add 3 cups of the flour; beat on medium speed for 5 minutes.
Then add about 3 cups more flour; beat until dough is elastic and pulls cleanly from sides of bowl.
With a regular mixer and by hand.
Add 3 cups of the flour and beat on medium speed for 5 minutes.
With a heavy spoon, work in 2 1/2 cups more flour.
Spread about 1/2 cup more flour on a board; scrape dough out onto board.
Knead until smooth and elastic, about 5 minutes, adding more flour as required to prevent sticking.
Cover dough (mixed by either method) with plastic wrap and let rest for 20 minutes.
Knead on a lightly floured board to release air, then pinch off 2 small portions of dough, each about 1/2-cup size.
Divide remaining large portion of dough in half.
Knead each of these 2 portions into a smooth ball.
To make each loaf, place 1 large ball of dough on a greased 12- by 15-inch baking sheet and flatten into a round cake.
Poke a hole in the center, then pull sides of hole in opposite directions to make a 4-inch-diameter hole.
Flatten dough rim to make loaf 10 inches in diameter.
Place 1 of the small balls of dough in center and flatten gently to fill hole.
Brush lightly with oil.
(At this point, you may cover loaves airtight with plastic wrap and refrigerate for 2 to 24 hours.) Cover shaped loaves lightly with plastic wrap and let stand at room temperature for 20 minutes.
(Or uncover refrigerated loaves and let stand at room temperature for 10 minutes.) Brush each loaf with egg yolk mixture, then sprinkle each with 2 tablespoons of the sesame seeds.
Bake in a 350° oven until crust is deep golden and a slender wooden skewer inserted in center of bread comes out clean, about 35 minutes.
Let cool slightly on racks before cutting.