Mix 2 1/2 cups flour, sugar, salt and yeast; add margarine.

Gradually add very warm water and beat about 2 minutes.

Add 1 cup flour and beat well.

Stir in enough flour to make a stiff dough and knead a few times.

Divide the dough into 4 equal pieces.

Roll each piece into a 15-inch long loaf.

Place the loaves on a greased baking sheet sprinkled with corn meal.

Brush the loaves with peanut oil.

Cover with plastic wrap and freeze until firm.

Remove from baking sheet and wrap each loaf with plastic wrap; may keep frozen up to 6 weeks.

Remove from freezer; place on ungreased baking sheets, corn meal side down.

Let stand, covered with plastic wrap, at room temperature, about 1 1/2 hours.

Let rise until double in size, about 1 1/2 hours more.

Gently brush with combined egg white and cold water and sprinkle with sesame seeds.

Bake at 450°F for 20 minutes.