Ingredients:
� 2 tsp dry yeast
� 1/4 cup sugar
� 2 cups warm water
� 4-5 cups white bread flour
� 1-1/2 tsp salt
� 4 tbsp unsalted butter, melted
� 1/4 tsp mahleb, ground (a spice available in middle eastern groceries)
� 1 egg beaten with 1 tbsp water, for egg wash
� 3-4 tbsp sesame seeds

Method:
� You will need a medium sized bread bowl, 2 large baking sheets, and a pastry 
  brush. In the bread bowl dissolve the yeast and sugar in the warm water. Add 
  2 to 3 cups flour, a cup at a time, stirring constantly in same direction 
  until a thick dough begins to form.

� Stir 100 times in the same direction, about 1 minute. Let rest 10 minutes. 
	
� Add the salt, butter, and mahleb, and stir; contiue to add flour using a 
  wooden spoon to stir it in. When the dough will no longer take any more flour, 
  turn it out onto a lightly floured surface. Knead for 8 to 10 mihutes, or until 
  smooth and elastic, adding flour only when necessary. Rinse out the bread bowl, 
  oil lightly, and return the dough to the bowl. Cover with plastic wrap and 
  allow to rise until doubled in volume, about 1-1/2 hours. 
	
� Punch down dough and divide into 16 pieces. On a lightly floured surface, roll 
  each piece under your palms into a cigar shaped rope 6 to 7 inches long. Pinch 
  together the ends of each rope to form an oval shaped loop. Place the ka'kat on 
  lightly oiled baking sheets, at least 1/2 inch apart. 
  Cover and let rise for 30 minutes. 
	
� Place the racks in the upper part of the oven, and preheat the oven to 400 °F. 
  Just before baking, brush the breads with egg wash and sprinkle on the sesame 
  seeds. Bake for 20 minutes, or until nicely browned; switch the baking sheets 
  after 10 minutes.  Cool slightly on a rack, then wrap in a cloth to keep warm. 

� Best if served warm.