5 to 6 cups unbleached white flour
1/2 cup nonfat instant dry milk 1/2 cup sesame seeds, toasted*
1 1/2 tsp. salt
1 tsp. sugar
2 pkgs. active dry yeast
1 3/4 cups water
1/4 cup oil
2 Tbsp. brewers yeast (optional)
1/4 cup honey
1 egg
1 egg white, beaten
1 Tbsp. sesame seeds

In large bowl, combine 2 cups flour, dry milk, oat bran, brewers yeast, 1/2 cup toasted sesame seeds, salt, sugar & yeast: blend well. In small saucepan, heat water, oil and honey until very warm (120 to 130*F). Add warm liquid and 1 egg to flour mixture . Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 3/4 to 3 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and clothtowel. Let rise in warm place (80 to 85*F) until light and doubled in size, about 1 hour.

Grease two 9x5 or three 7x3-inch loaf pans. Punch down dough several times to remove all air bubbles. Divide dough in half; shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes. Shape into 2 loaves by rolling each half into 12x8-inch rectangle. Starting with shortest side, roll up; pinch edges to seal. Place seam side down in prepared pans. Cover; let rise in warm place until dough fills pans and tops of loaves are about 1 inch above pan edges, about 45 minutes.

Heat oven to 350*F. Carefully brush loaves with egg white; sprinkle with 1 Tbsp. sesame seeds. Bake at 350* for 30 to 40 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks.

Yield: 2 loaves

* To toast sesame seeds, spread on 15x10-inch jelly roll pan; place in oven at 375*F for 5 to 7 minutes or until light golden brown. Or, spread in medium skillet. Stir over medium heat for 10 to 12 minutes or until light golden brown.