Ingredients

• 1/2 cup whole milk
• 2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
• 1/2 teaspoon plus 3 tablespoons granulated sugar, divided
• 2 cups hot water
• 1/4 cup olive oil, plus more for the bowl
• 1 tablespoon kosher salt
• 6 cups all-purpose flour, divided, plus more for dusting and the baking sheets
• 4 tablespoons sesame seeds, divided (optional)

1. Heat 1/2 cup whole milk in a small saucepan over low heat until warm to touch (around 110℉), 1 to 2 minutes. (Alternatively, microwave the milk until warm, about 15 seconds.)
2. Pour the warmed milk into the bowl of a stand mixer. Add 2 (1/4-ounce) packets active dry yeast and 1/2 teaspoon of the granulated sugar and stir to combine. Let sit until foamy, 6 to 7 minutes.
3. Heat 2 cups hot water in 30-second intervals in the microwave until hot to touch, but not boiling (about 130℉), 1 to 2 minutes. Add the water, 1/4 cup olive oil, the remaining 3 tablespoons granulated sugar, and 1 tablespoon kosher salt to the mixer. Mixing with the dough hook on low speed, add 5 cups of the all-purpose flour and mix until a shaggy dough forms, about 2 minutes. Increase the speed to medium, add the remaining 1 cup flour in 1/4-cup increments, and mix until a sticky, soft dough forms, about 5 minutes.
4. Coat a large bowl with olive oil. Transfer the dough into the bowl and flip to coat in oil. Cover the bowl tightly with plastic wrap and let rise in a warm place (like the microwave) until the dough doubles in bulk, about 1 hour. Meanwhile, line 2 large rimmed baking sheets with parchment paper, then sprinkle lightly with flour.
5. Punch a hole in the center of the dough. Transfer the dough to a floured work surface; it will still be soft to touch. If it feels too sticky to work with, sprinkle with a little flour. Divide the dough in half. Stretch and pat each half into a rectangle about 12 inches long and about 1/4-inch thick.
6. Working with one piece of dough at a time, mold into your desired shape: Fold in the long edges of the rectangle to meet in the center to create a long oval shape, then roll up lengthwise like a jelly roll until a long sausage shape has formed. Alternatively, pull in the corners to meet to create a round boule shape. If you are not using sesame seeds, sprinkle the top of each loaf with 1 to 2 tablespoons flour.
7. Transfer each loaf seam-side down onto a baking sheet. If using sesame seeds, brush the loaves liberally with water, then sprinkle 2 tablespoons sesame seeds onto each loaf. Using a serrated knife or a lame, slash 5 diagonal slices (about 1/4-inch deep) spaced evenly apart on the top of each loaf.
8. Cover each baking sheet with a clean dish towel and let the loaves rise slightly, about 30 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 400ºF.
9. Uncover the loaves and bake for 15 minutes. Rotate the baking sheets between racks and from front to back. Bake until the crust is deep golden-brown, about 10 minutes more. The bread is ready when you tap the bottom of the loaf and it sounds hollow. Let the loaves cool slightly before slicing.