Italian Bread

Yields 2 loaves

5 cups bread flour (sifted)

1 package active dry yeast

1 teaspoon granulated sugar

2 cups warm water

2 tablespoons olive oil

2½ teaspoons salt

Egg wash (1 egg, lightly beaten, mixed with 1 tablespoon water)

1. Combine yeast, sugar, and 1 cup warm water in a bowl. Let stand for 10 minutes. Mix until yeast dissolves. 
2. Add olive oil, salt, and remaining cup of warm water to yeast mixture. Beat well. Using a mixer with a dough hook attachment, gradually add flour to wet mixture, blending ingredients until well incorporated. Flour working surface and knead dough into a ball. Place dough in a greased bowl and cover with a cloth. Set bowl in a warm place until dough has doubled in size, approximately 1½ - 2 hours. 
3. On a floured working surface, equally divide dough in half. Using a floured rolling pin, roll out each piece of dough into a rectangle (approximately 12 x 6 inches).  Roll each rectangle into a long, oval-shaped loaf. Press ends with fingers to seal. Form rounded ends. Set loaves on a greased baking sheet. Place a cloth over loaves and let rise for another hour.
4. Preheat oven to 350° F.
5. Remove cloth. Brush entire surface of both pieces of dough with egg wash.
6. Bake in center of oven at 350° F for approximately 1 hour, or until golden brown. For a crispier crust, place a shallow pan of water on bottom oven rack. Place loaves on a wire rack and allow to cool slightly.