Sesame French Bread

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups water (110° to 115°)
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
Cornmeal
1 egg white
1 tablespoon water
2 tablespoons sesame seeds

In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Divide in half. Roll each half into a 15-in. x 10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal.

Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with nonstick cooking spray; let rise until nearly doubled, about 30 minutes.

With a very sharp knife, make four shallow diagonal cuts across top. Bake at 400° for 25 minutes or until lightly browned. Remove from pan and cool on a wire rack. Makes 2 loaves.