Ingredients

Directions

1. Combine warm water (2.5 c), sugar (4 tsp), and yeast (3 tsp) and stir together. Cover with plastic wrap and let sit for 5 mins - should be foamy. 2. In a stand mixer, add the salt (4 tsp) and then about 3/4 of the flour (4.5 c). Pour the yeast mixture on top and stir by hand until combined. Add more flour as needed until the dough isn't sticky and has a little bounce to it. 3. Use the dough hook to knead the dough until spongy, around 2-3 mins. 4. Cover bowl with plastic wrap and let rise at room temperature for 20-30 mins, until doubled in size. 5. Turn dough out onto a floured surface. Sprinkle some flour on top as well as on your rolling pin and roll out the dough into a square about 1/2 inch thick. 6. Optional but recommended: cut dough in half so you end up with 2 normal loaves instead of one massive loaf. 7. Tightly roll each portion of the dough into a cylinder, tucking the ends under to make it prettier, if desired. Set each loaf seam-side down on a baking sheet. 8. Cover with plastic wrap and let rise at room temperature for 20 mins. 9. Preheat the oven to 375F 10. Make the egg wash by mixing 1 egg and 1 tablespoon of water. 11. Brush the egg wash over both loaves. 12. Shallowly slash each loaf diagonally a few times (this makes them prettier, but also helps prevent cracking as they rise) 13. Bake for 18-24 mins, until golden brown. Thump the bottom to check if they're done - it will sound hollow if it's done. 14. Let cool on a cooling rack for a few minutes, and you're good to go!