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1
Dissolve yeast in 1/4 cup warm water.
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2
Add sugar and set aside for 10 minutes.
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3
Pour yeast mixture in large bowl or food processor, add remaining warm water, and salt--mix well.
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4
Gradually add flour while stirring constantly.
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5
After flour has been added, knead by hand, adding more of the flour if needed until the dough is not sticky.
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6
Pour oil in a large bowl and place dough in bowl.
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7
Cover with a clean damp towel and let rise 4 hours in warm, dark place without moving.
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8
Punch air out while dough is in the bowl.
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9
Flip dough over and return to bowl.
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10
Cover with new damp towel and allow to rise until double.
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11
Place cookie sheet in center of oven and preheat to 500u00b0F.
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12
Divide dough into 11 parts, each piece about 5 inches in diameter.
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13
Dust a tray with corn meal and place loaves on tray.
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14
With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.
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15
Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
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16
Turn bread over and bake corn meal side up for 4 minutes in closed oven.
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17
Remove loaves from oven.
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18
Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.).
