2 cups very hot water

1/3 cup oil (I love olive or avocado)

3 Tbsp sugar

1 Tbsp salt

2 packs instant yeast

6-7 cups all purpose flour

1 beaten egg for the egg wash

 

Add your hot water, oil, sugar and salt to your mixing bowl. Stir to combine and dissolve the sugar and salt. Add three cups of flour and mix well. Next add both packets of instant yeast and mix.

 

Add the next three cups of flour one at a time, mixing in between additions. If the dough is too sticky, you can add more flour, about 1/4 cup at a time until it starts to pull away from the sides of the bowl. You don’t want to dry it out, so add slowly.

 

Once the flour is all incorporated, you can turn the mixer off and pull the dough from the dough hook. Remove the bowl from the mixer and cover with a towel or cheesecloth and set aside to rest and rise for 1 1/2 hours. It should double in size.

 

Now flour your work surface and remove the dough onto the work surface. Add a small amount of flour to the top of the dough. Begin to knead it by pushing it away from you, folding it over on itself and turning it to do again. Do this about 10 times and then cut the dough into two pieces. Set one aside.

 

Roll the other into a rectangle about 10-12 inches in length. Then roll your long side up like a jelly roll and pinch the ends, folding them under the bread. Roll it over and pinch the long seam to seal. Place seam side down on a parchment lined baking sheet.

 

Repeat with the other piece of dough.

 

Take a serrated knife and make diagonal cuts along the top of both loaves. Cover with a cheesecloth or towel and let rest and rise for 30 min.

 

Preheat your oven to 400 degrees.

Once they’ve risen the second time, take your beaten egg and brush it on the top and sides of the bread. Put it in the preheated oven and bake for 25-30 min until it’s golden brown and sounds hollow when you tap it. Enjoy!