|Active dry yeast||2 Tablespoon|
|Warm water||2 1⁄4 Cup (36 tbs)|
|Nonfat dry milk||3⁄4 Cup (12 tbs)|
|Olive oil/Vegetable oil||3 Tablespoon|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
1. Sprinkle yeast into very warm water in a large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves; then stir in dry milk, sugar, salt and oil.
2. Beat in 2 cups of the flour until smooth. Beat in enough of the remaining flour to make a soft dough.
3. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, using only as much flour as needed to keep dough from sticking.
4. Invert large bowl over dough; let rest 20 minutes.
5. Divide dough into 4 pieces. Divide one of these pieces into 3 pieces. Grease 3 cooky sheets with oil. Pat out one of the large pieces of dough to a 9-inch round on one of the cooky sheets. Make a 3-inch hole in center of round by pulling dough back with fingers. Pat a small piece of dough into a 3-inch round and place in center. Repeat to make 3 loaves. Cover each loaf with plastic wrap. Chill 2 to 6 hours.
6. Remove breads from refrigerator; remove plastic wrap. Let stand at room temperature 10 minutes.
7. Sprinkle sesame seeds in a shallow baking pan. Toast seeds in a moderate oven (350°), 5 minutes, or just until golden.
8. Brush breads with beaten egg and sprinkle with toasted sesame seeds.
9. Bake in moderate oven (350°) 30 minutes, or until breads are golden, and sound hollow when tapped. Remove from cooky sheets to wire racks; cool breads completely before serving.