Scald the milk and put in a large mixing bowl with melted butter,2 Tbsp. sugar and 1 tsp. salt. Raise the yeast in the warmed water in which the 2 tsp. of sugar has been dissolved,for ten minutes. Add to the cooled milk mixture and beat thoroughly with electric beater.

Gradually add four cups of flour, beating after each addition until thoroughly blended. Change the beaters to dough hooks and gradually add as much as you can of the next four cups of flour.

Dump dough on floured board and knead, incorporating as much as you can of the rest of the four cups of flour. Knead for ten minutes or until elastic.

Place in a buttered bowl, turning once so that the ball is completely covered. Place in a warm place to rise(double in bulk) for about one hour.

* Punch down and turn onto a floured board. Let stand for ten minutes under the bowl. Cut into two pieces and set one back in the bowl to rise again. Divide the other piece into two equal parts and with a rolling pin, roll each piece into a rectangle 6" x 10". Starting with a long side, roll into a loaf, pinching the edges together and pinching the ends under

*INGREDIENTS*

*DIRECTIONS*

and folding them under.

Sprinkle a buttered cookie sheet with corn meal and place the two loaves on the sheet well apart, at least three inches.

Slash at one inch intervals and spread with melted butter, sprinkle with sesame seeds.

Let rise, uncovered, for one hour in a warm place.

Turn on oven to 375 F- 400 F and bake for 20 minutes.Reduce heat to 350 F, baste with the beaten egg white, water, salt mixture and cook for ten minutes,Baste the bread again and cook for ten minutes more. Remove from oven and cool on cake racks.

While the first batch is baking, start from * with the other half of the risen dough and repeat.

Makes four loaves.