1 teaspoon dry yeast
1 1/2 cups warm water
3 to 4 cups bread or all-purpose flour, you can substitute whole wheat for half
1 teaspoon salt
1 egg whicked with 1 tablespoon water, for egg wash
4 teaspoons sesame seeds
Directions: Dissolve yeast in warm water. Combine flour and salt and add to the yeast, a cup at a time, stirring constanly in the same direction to help activate the gluten. When the dough will no longer take any more flour, turn it out onto a lightly floured surface and knead for 7 to 8 minutes, or until smooth and elastic. Clean out bowl, ligthly oil and place the dough in it. Cover with palstic wrap. Allow to rise until doubled, about 1 hour. Punch down dough and divide into 4 pieces. Roll each piece under your palms to make a cigar-shaped rope 2 to 3 feet long. Pinch toghether the ends of each rope to make a loop. Place the loops on lightly oiled baking sheets, by shaping the loops into long oval shapes and fitting 2 side by side on each sheet. Cover and let rise 20 to 30 minutes (until indentation stays in dough when you touch the surface). Preheat oven to 400F. Brush each bread liberally with egg wash and sprinkle with sesame seeds. Bake in upper part of oven for 15 to 17 minutes, until nicely browned. If you cannot bake them side by side in the oven, switch racks after 8 mintues. Cool befor serving. Serve as is, or by dipping into olive oil and then into ground herbs of your choice. Makes 4 long oval beads about 12 inches long.