Ingredients

The following ingredients have 20 Servings
  • 2 cups warm water (105 to 115 degrees F)
  • 1 Tbsp. active dry yeast
  • 1 1/2 Tbsp. granulated sugar
  • 2 tsp. kosher salt
  • 2 Tbsp. olive oil
  • 5-6 cups all-purpose flour
  • 1 large egg, beaten

Instruction

  • In the bowl of your stand mixer, add water, yeast and sugar. Stir to combine. Let sit for 5 to 10 minutes, until foamy. Meanwhile, spray a large bowl with nonstick spray. Set aside.
  • Add salt, olive oil and 3 cups of flour to the bowl. Mix using dough hook. Once combined add 2 more cups of flour. Mix again. Add remaining cup of flour, 1/4 cup at a time, until a soft ball forms. You may not need all of the last cup of flour.
  • Place in the greased bowl. Turn to coat. Cover bowl with towel and place in a warm place to double in size, about 1 hour.
  • Flour a large surface. Line a large baking sheet with parchment paper, set aside. Divide dough in half. Roll one half into a 9x12-inch rectangle. Tightly roll, jelly roll style. Place on the prepared baking sheet. Repeat with remaining dough. Lightly slash each loaf 3 or 4 times with a serated knife. Cover with a towel and allow to rise until doubled, 30 to 45 minutes.
  • Preheat oven to 375 degrees. Brush risen loaves with beaten egg. Make sure you cover the entire surface of the loaves. Bake for 20 to 25 minutes, until golden.