A crisp, sesame-sprinkled crust and a soft interior -- that's our favorite type of Italian bread.

2 cups (8 1/2 ounces) King Arthur Italian-Style Flour
1 cup (5 3/4 ounces) semolina flour
2 teaspoons instant yeast
1 1/2 teaspoons salt
2 tablespoons (7/8 ounce) non-diastatic malt or sugar
2 tablespoons (7/8 ounce)olive oil
1 cup (8 ounces) water
1 egg white
1/4 cup (1 1/4 ounces) toasted sesame seeds

Manual Method: Combine all of the ingredients except the sesame seeds and mix till cohesive. Allow the dough to rest for 30 minutes, then knead it till it's smooth, about 5 to 10 minutes; the dough will become shiny and elastic. Allow the dough to rise in a covered bowl for 1 to 2 hours.

Bread Machine Method: Put all of the ingredients (except the sesame seeds) into the bucket of your bread machine. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth-looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.

Divide the dough into three pieces, and roll into logs approximately 12 inches long. Braid the logs. Set the loaf aside to rise, covered, for 1 1/2 to 2 hours, or until almost doubled and "puffy" looking. Brush all over with water (or beaten egg white) and sprinkle with sesame seeds.

Bake the bread in a preheated 400°F oven for 18 to 20 minutes, or until it's golden brown. Turn off the oven, prop the door open a couple of inches, and allow the loaf to cool in the oven. Yield: 1 large braid.