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1
Put the yeast in 1/3 of the warm milk and add the sugar and 1/2 cup flour.
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2
Stir and let rest until doubled.
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3
In a deep bowl sieve the flour and make a well in the middle.
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4
Add the salt, 1 whole egg and 1 egg white, the risen yeast, the rest of the warm milk and the soda water.
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5
Knead until bubbles appear on the dough.
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6
Make it into a ball, raise it and hit it strong 100 times on the table/counter top.
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7
(That's the secret to its amaizingly light texture).
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8
Knead again and divide into 3 equal parts.
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9
Roll each part into a rectangle about 10 inches long.
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10
Brush the first rectangle with melted butter, place the second on top, brush with butter and place the third one on top, again brushed with butter.
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11
Roll the stack into a single roll and cut it into eight pieces.
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12
Place one slice in the middle of the buttered baking tray, arranging the left seven pices around it.
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13
Cover with a cloth and leave to rest in a warm place until it doubles in size.
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14
Pour the olive oil into the remaining egg yolk , stir and brush the bread with it.
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15
Bake in a preheated oven at 375 degrees F about an hour.
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16
After taking it out of the oven sprinkle with cold water and cover with a cloth.
