2 Tbls. sugar
2 Tbsp. Olive oil
2 tsp. kosher salt
2 c. hot tap water
5 cups flour
2 Tbls. yeast
Combine sugar, olive oil, salt, and hot water. Add yeast. Sit a few minutes and let it proof.
Add flour, a little at a time, mixing well to incorporate. Turn out onto a well floured surface, kneading, adding more flour as necessary to make a smooth elastic dough. Place in a greased bowl. Cover, and let rise until doubled, about 30 minutes.
On a lightly floured surface, roll dough out to a 12x15 inch rectangle. Starting at a short end, roll dough like a jelly roll. tucking ends under when finished. Place loaf onto a greased cookie sheet. Cut diagonal slits in top. Cover and let rise 30- 45 minutes.
Preheat oven to 400 F. For a softer crust, mix one egg and 2 Tbls. milk; beat with a fork, and brush over top of bread. Bake for 20 minutes, until golden brown. For a crustier bread, do not apply egg wash. Half way through baking, spritz loaf lightly with water.
Yields two loaves.