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Ingredients
2 tbsp dry yeast or rapid rise yeast
1/2 cup warm water
2 cups hot water 115-125 degrees
3 tbsp granulated sugar
1 tbsp table salt
5 tbsp vegetable oil
6 cups all-purpose flour- divided 384g+384g
1 egg beaten – for glazing bread
Directions
- Dissolve the yeast in ½ cup warm water.
- In a separate mixer bowl, combine hot water, granulated sugar, table salt, oil & 3 cups of the flour, stir.
- Using the paddle attachment for the mixer, slowly fold in the proofed yeast into the flour mixture.
- Add the remaining 3 cups of flour, one cup at a time, mixing well after each addition.
- Once all of the flour is added, allow resting for 10 minutes.
- Using a dough cutter, portion the dough into 3 pieces.
- On a well-floured surface, roll each dough ball into approx. 9×12 rectangle.
- Then roll that rectangle, starting on the long end like a jelly or cinnamon roll (the long way).
- Place the dough on a parchment lined baking pan, seam side down.
- Score the bread across the top 3 or 4 times.
- Combine egg with a splash of water in a small bowl & whisk well.
- Brush the tops of the loaves with the egg wash.
- Let dough rise uncovered for 30 minutes in a warm place.
- Bake on the middle rack for 20 minutes at 375 or until golden brown.