Directions: |
Directions:In the bowl of your standing mixer, add water, sugar, and yeast. Stir and let sit a few minutes until frothy. Add oil, salt, and about half of the flour. Using the dough hook, mix on low for 1-2 minutes, or until flour is mixed in. Mixing on low, continue to add flour slowly, allowing it to incorporate, until the dough pulls away from the sides. Once the dough pulls away, mix on low for about 2 minutes. If the dough feels sticky, add a little more flour, until the dough is no longer sticky but is still soft. Turn mixer off, cover with a towel, and let the dough rise for 20 minutes. Lightly spray a large baking sheet with nonstick cooking spray. Once the dough has rested, dump the dough onto a lightly floured surface. Separate the dough into 2 equal parts. Gently roll each piece of dough into a rectangle using a rolling pin, about 14"x8". Flip the dough over and roll the dough like you would cinnamon rolls, starting on the long edge, gently pressing out large air bubbles, until you have 2 long narrow loaves. Carefully place the dough onto your prepared baking pans w/ the seam side down. Score each loaf by making 4 angled slashes with a knife. Cover with a kitchen towel and let the dough rise in a warm place for 30-40 minutes, or until doubled. Both loaves can go on the same baking sheet. Preheat oven to 375º. While bread is rising, combine egg and 1 Tbsp water in small bowl to make an egg wash. Remove towel and brush the egg wash over the loaves using a pastry brush, make sure to get along each side. Place in the oven and carefully put 5-6 ice cubes in the bottom of the oven, then quickly shut the oven door. The ice is optional, but will create a nice crust. Bake 20-25 minutes or until bread is golden brown. Remove from oven and let cool before slicing. |
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