2 1/4 cup warm water
2 tablespoons sugar
1 tablespoon yeast
1 tablespoon salt
2 tablespoon oil
5 1/2 - 6 cups flour
Directions1. Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles.
2. Add the salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky – but be careful not to add too much flour. Knead for a few minutes with your mixer.
3. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times.
4. Turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough.
5. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 30 minutes at 375 degrees.
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