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1
In a large bowl, combine water, sugar, yeast, oil and l cup of flour.
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2
Let stand 5 minute until yeast if frothy.
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3
Stir in salt and rest of flour, 1/2 cup at a time until mixture begins to pull away from the bowl sides.
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4
Turn onto a floured surface and knead 5-8 minutes (or 100 times), adding a little flour when needed so dough won't stick to the counter.
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5
Place dough in a well-oiled bowl, turning to coat all sides.
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6
Cover and let rise till double.
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7
Combine seasoning in a small bowl.
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8
Put olive oil in another small bowl.
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9
When dough has risen, punch down.
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10
Spray an angel pan with non-stick vegetable spray.
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11
Cut or pull off dough about the size of a large walnut.
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12
Roll pieces into a ball and dip in the olive oil.
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13
Roll in seasoning mixture.
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14
Place side by side in pan, making layers as needed.
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15
Set aside and allow to rise till dough reaches the top of the pan.
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16
Preheat oven to 400 degrees while the loaf is rising.
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17
When risen, bake for approximately 35-45 minute or till top is golden.
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18
Turn out on a cooling rack.
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19
Makes one loaf the size of an angel pan.
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20
Slice and toast if desired with butter.
