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1
Mix the water, yeast, and sugar together in a small bowl.
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2
Add the salt to 5 1/2 cups of the flour in a large bowl.
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3
Set the other cup of flour aside. Mix the liquid and the dry together and then add the oil.
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4
Mix until it comes away from the sides of the bowl, sprinkle some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
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5
Keep adding more flour and keep kneading.
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6
Push forward, fold over, push forward, fold over.
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7
I do this one handed because I have to, but it works.
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8
Put a little oil in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Cover, let stand for about one hour in a warm place. Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle. Roll it up, tuck in the ends and place in a very well lubricated ( I use crisco) glass baking dish.
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9
Repeat with the other half, and then cover with a cloth and let it rise again for about 45 minutes.
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10
Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
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11
The bread is done when an instant read thermometer reads 190 (f).
