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1
Sift the flour into a bowl and warm in a slow oven.
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2
Dissolve the yeast in 1/4 cup warm water, add the remaining water, milk, salt and sugar.
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3
Remove about 1 cup flour from the bowl and reserve.
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4
Pour yeast mixture into centre and stir in enough flour to thicken the liquid.
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5
Cover and leave in a warm place until frothy.
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6
Stir in the rest of the flour in the bowl, adding oil gradually, then beating for about 10 minutes by hand.
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7
Knead in the reserved flour by hand either in the bowl or on a board.
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8
Just add enough to stop the dough sticking and knead until smooth and sainy- about 10 minutes.
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9
shape into a ball.
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10
Oil the bowl, add dough smooth side down and turn over so that the top is oiled.
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11
Cover the bowl with plastic wrap and leave in a warm spot until doubled in size.
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12
Punch down and turn onto a lightly floured board.
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13
flatten out into a circle and then roll up firmly.
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14
roll back and forth with palms of hands so that it form a thich rope 50 cm long, tapering in at each end.
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15
Lift onto a greased baking sheet and form into a ring, overlap ends and tuck under loaf.
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16
cover with a cloth and leave to rise in a warm place.
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17
Preheat oven to 375 F.
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18
Brush bread with water and sprinkle with sesame seeds.
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19
Bake in a moderately hot oven for 30 minutes until golden brown and cooked.
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20
Cool on a rack.
