• 1 1/2 tablespoons active dry yeast 
  • 1/2 cup warm water (100-110 degrees)
  • 1/2 teaspoon granulated sugar
  • 2 cups hot water hot to the touch, not boiling
  • 3 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1/2 cup vegetable oil, I use EVOO
  • 6 cups bread flour add more if needed to get to a pliable dough
  • 1 large egg white for brushing on loaves


  1. Dissolve yeast, 1/2 cup warm (110*) water, and 1/2 teaspoon granulated sugar in a small bowl, set aside 4-5 minutes to active (get foamy)

In a large bowl or stand mixer, combine 2 cups hot water, 3 tablespoons granulated sugar, salt, oil. Add 3 cups of flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.   

  1. Attach dough hook and add 2 - 3 cups more flour (1/2 C at a time) and mix until well blended. (At this point your dough will still be quite sticky). Remove dough hook and leave in bowl, covered with a damp towel and let rise for 1 hour. If your over has a “Proof” Setting rapid proof will achieve doubling in about 30 minutes. 
  2. While your dough is rising, wash the dishes used and clean the surfaces, were grown people now, clean and flour the surface you will be rolling out on and either grease your baking sheet or cut and place your parchment on it. 
  3. After the rise, if the dough is too sticky to handle, add more flour until it’s workable. Add by quarter cups as needed. 
  4. Divide dough into 2 or 3 pieces. Roll out each piece on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
  5. Put on a prepared baking sheet, sealed side down, and tuck the ends under. Slash the top diagonally across the top every couple of inches with a sharp knife.
  6. Preheat oven to 400 degrees.
  7. Cover and let loaves rise 30 more minutes while the oven comes to temp
  8. Whisk the egg white and brush over the top of loaves.
  9. Bake for 25 - 30 minutes until tops are brown and internal temperature reaches 200 degrees F

NOTES: I always use nearly the full 6 cups of flour for this recipe when I use King Arthur Bread Flour, when using AP flour I use a little less.   If you have a kitchen scale handy, weighing your dough before dividing it and making three equals amounts gives even loaves. It’s easy to add to these leaves. In the last minute of kneading in the mixer or by hand, you can add 1 C of whatever you want to flavor your bread with such as cheese or herbs. Avoid adding herbs straight to the top of the loaf as they may scorch.    Store in cool, dry place for up to 5 days (it wont last that long)