• In the bowl of your stand mixer with a dough hook, add ½ cup of warm water, yeast, and granulated sugar.
• Once the yeast has bloomed (or foamed), add the remaining water, oil, and salt. Mix slightly 30 seconds.
• Add the flour. I like adding the flour in increments, about a ⅓ at a time, and slightly mix in between each on low speed. Add the next ⅓ of the flour once you don’t have much loose flour in the bowl.
• Once you've added all the flour and all ingredients are incorporated, increase the speed of your mixer to medium and mix for 5 minutes. At one point, the dough will form a ball and separate from the wall of the bowl. Once touching the dough, it is sticky but does not leave your hands covered in dough.

  NOTE: If you are doing this bread without a stand mixer, knead the dough on afloured surface for 5 to 8 minutes until it is no more sticky and uniform.
• Transfer the dough to a light flour surface (about 1 tablespoon of flour) and knead the dough into a ball.
• Transfer the dough into an oiled large mixing bowl. Cover with a plastic film and let it rise for 1 hour or until it doubles. In a warm, draft-free place. I like putting mine in the microwave.
• Grease (I like using butter) a cookie sheet. You can also line with a parchment paper or silicone mat. Set aside.
• Once the dough has doubled, punch the dough and place it on a working surface , I like to use my pastry mat.
• Separate the dough into 2 halves.
• Take one half and flatten it out into a rectangle and roll the rectangle into a log.
• Once the dough is a log, roll it to have a 12-inch-long rope.
• Place on the prepared cookie sheet.
• Do the same for the second bread.
• Cover and let it rise in a warm, draft-free place for 30 minutes.

Optional Egg Wash

• At the 10 minutes mark, make 3 to 4 slashes in the bread and cover with eggwash, andsprinkles some sesame seeds.

  **NOTE** Then put the bread back into warm, draft-free space for 20 minutes.
• Preheat the oven to 400 degrees F.
• Baked in the preheated oven for 15 to 20 minutes or until internal temperature reaches 190 degrees F. The bread will be nice and golden.