0 Add 2 tablespoons of sugar and 1 packet of active dry yeast into 2 1/4 cups of warm water and whisk to combine. Set aside for 10 minutes or until the yeast has bloomed
1 Add 2 cups of flour, 2 tablespoons of olive oil and 2 teaspoons of salt into the bowl of your stand mixer
2 Add the bloomed yeast and whisk until fully incorporated
3 Attach the dough hook and add 2 additional cups of flour
4 Begin mixing on medium speed
5 Gradually add more flour until the dough begins to pull away from the sides of the bowl (you may not need all 6 cups)
6 Once the dough is pulling away from the sides of the bowl, continue kneading for another 5 minutes
7 Transfer the dough into a large glass bowl oiled with 1 tablespoon of olive oil and cover tightly with plastic wrap and a kitchen towel
8 Let the dough rest in a warm place for 60 minutes
9 Transfer the rested dough onto a floured work surface and divide into two equal portions
10 Roll one portion of dough out into a large rectangle (roughly 9"x12")
11 Roll the dough up as you would a cinnamon roll and pinch the seam closed
12 Repeat with the second portion of dough
13 Transfer both loaves (seam side down) onto a parchment lined baking sheet spacing them out by about 3 inches
14 Cover the loaves with a kitchen towel and rest for 45 minutes or until they have puffed to about double their original size
15 Preheat your oven to 375 degrees
16 Uncover the loaves and carefully slice diagonal marks every 2-3 inches across the top of each loaf
17 Whisk 1 egg and 1 teaspoon of water together and brush over the surface of each loaf
18 Bake at 375 degrees on a middle rack for 25-30 minutes
19 The bread is finished when the internal temperature reaches 190 degrees and the top is golden brown
20 Transfer the loafs onto a cooling rack and allow to cool for at least 30 minutes before slicing
21 (Optional) - Brush the surface of each loaf with melted butter as soon as you remove it from the oven (this will result in a softer crust)
22 Store in an air tight container at room temperature
