Crumble the yeast into the water and stir to dissolve.
Mix the rest of the ingredients, and knead the dough for 8-10 minutes on a stand mixer.
Let the dough rise for 40 minutes, covered with a clean kitchen towel.
Pour the dough onto a lightly floured surface, and knead it lightly to deflate a bit. Divide the dough in 2, and form them into balls creating a taut smooth surface.
Flip dough ball over so you have the seam on top. Fold the top ⅔ over, pressing the dough to adhere. Repeat a few times to make a log with good surface tension. Roll the log to the size of the baking sheet. Place the log/loaf on a parchment lined baking sheet, seam side down. Repeat with the second loaf.
Let the breads rise, covered for another 30-40 minutes.
Preheat the oven for 450℉ (235℃).
Brush the breads with egg wash, sprinkle with sesame seeds, and score the breads a few times across the bread, to help with the oven spring.
Place the breads in the oven, and just before closing the oven door, splash ¼ cup water in the bottom of the oven, and quickly close the door.
Bake the breads for 40-45 minutes until deep golden brown.
Let the breads cool before slicing.