tsp=teaspoon    Tbsp=tablespoon

1 package dry yeast			8 1/2 cups flour or more
3 cups warm water			4 Tbsp. oil or butter
1 tsp. sugar				1/2 cup yellow corn meal
1 tsp. salt				1 Tbsp. sesame seeds


Dissolve yeast in 1 cup warm water.  Add sugar and set aside for 
10 minutes.  Pour yeast mixture in large bowl or food processor, 
add 2 cups warm water, and salt--mix well.  Gradually add flour 
while stirring constantly.  After 6 cups flour have been added, 
knead by hand, add the rest of the flour if needed until the dough 
is not sticky.

Pour oil in a large bowl and place dough in bowl.  Cover with a 
clean damp towel and let rise 4 hours in warm dark place without 
moving.  Punch air out while dough is in the bowl.  Flip dough over 
and return to bowl.  Cover with new damp towel and allow to rise 
for at least 2 hours.

Place cookie sheet in center of oven and preheat to 500 °F.  Divide 
dough into 11 parts, each piece about 5 inches in diameter.  Dust 
a tray with corn meal and place loaves on tray.  With damp hands, 
press fingertips into each loaf, then sprinkle tops with sesame seeds.

Put loaves on the cookie sheet, corn meal side down, and bake 
sesame side for 8 miuntes in closed oven.  Turn bread over and 
bake corn meal side down for 4 minutes in closed oven.  Remove 
loaves from oven. Cover with clean towel, serve hot or wrap in foil 
and freeze (toast before serving.)