Combine all ingredients. Combine the flour, yeast, sugar, water, salt, and olive oil in a large mixing bowl or the bowl of your stand mixer. If the dough looks very dry, add a little water. Add a bit of flour if it's sticky and not coming off the bowl.
Knead the dough. Knead the dough on a floured surface for 8-10 minutes until it's smooth and stretchy. You can also use a stand mixer with the dough hook on low speed for 5-10 minutes. The dough is ready when it's very smooth and stretchy, and you can stretch it thin without it tearing.
First rise. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape into a loaf. Put the dough on the counter and stretch it into a rectangle about 9 by 18 inches. Fold the corners in and roll it up into a log. Pinch all the seams closed and put it in a greased loaf pan.
Second rise. Place into a loaf pan and let it rise again for 1 hour. It should rise at least 1 inch above the top of the loaf pan.
Preheat oven. Preheat your oven to 350°F with the rack in the center while the bread is rising. Then, brush the loaf with a beaten egg mixed with a tablespoon of water and sprinkle with sesame seeds.
Bake the bread. Once the dough has risen, bake it for about 40 minutes or until the crust turns golden brown and the bread sounds hollow when you tap it.
Cool before slicing. Remove the bread from the oven, turn it out of the loaf pan, and let it cool on a wire rack before slicing.