Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10 mins. Pour the yeast mixture in large bowl or in a food processor, add 2 cups warm water, salt and mix well, gradually add flour and stirring constantly. When 6 cups flour have been added, knead by hand, adding the rest of the flour if necessary, until the dough is no longer sticky. Pour the oil in another large bowl, place dough over it. Cover entireley with a clean damp towel and allow to rise for 4 hours in a warm dark place, oven or pantry, without moving. Punch air out of dough while it is still in the bowl; flip it over and return it to the bowl. Cover with a NEW damp towel and allow to rise 2 hours more.
- 1 PKG OR I SCANT TBSP dry yeast
- 3 cups warm water
- 1 tsp sugar
- 1 tsp salt
- 8 1/2 cups all purpose flour (or more)
- 4 TBSP oil or butter
- 1/2 cup yellow corn meal
- 1 TBSP sesame seeds
Place a cookie sheet in the center of the oven and preheat to 500 degrees Fahrenheit. Divide the dough into II parts, each piece about 5 "in diameter. Dust a tray with the corn meal and place loaves on the 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 mins in closed oven. Turn bread over and bake corn meal side for 4 mins in closed oven. Remove loaves from oven. Cover with a clean towel, serve hot or wrap in foil and freeze. Toast before serving.