Combine the yeast and 75ml of the
water and leave to dissolve. Mix the flour and salt in a large bowl.
Make a central well and pour in the
yeast and water. Stir from the centre to obtain a rough dough.
Transfer to a floured surface and
knead until smooth and elastic. Return to the bowl and cover with a
plastic bag. Leave in a warm place until the dough has doubled in size,
about 11/2 - 2 hours.
Grease a 23cm round cake tin. Punch
down the dough and knead in the sesame seeds. Divide the dough into 16
balls and place in the tin. Cover with a plastic bag and leave in a warm
place until risen above the rim.
Preheat the oven to 220oC/425oF/Gas
7. Brush the loaf with milk and sprinkle with the sesame seeds.
Bake for 15 minutes. Lower the heat to
190oC/375oF/Gas 5 and bake until the base sounds
hollow when tapped, about 30 minutes. Cool on a wire rack.