Spanish Peasant Bread

• 1 1/2 teaspoons dry yeast
• 2/3 cup warm water
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 cups warm water
• 8 cups sifted all-purpose flour
• 1/4 cup yellow cornmeal
• 2 egg yolks, beaten
• sesame seeds or poppy seed

1. Dissolve yeast in 2/3 C water.
2. Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
3. Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
4. Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
5. Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
6. Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.

yeast, warm water, salt, sugar, water, flour, yellow cornmeal, egg yolks, sesame seeds

Taken from www.food.com/recipe/spanish-peasant-bread-230424 (may not work)