Pompe a L'huile (Oil Pump Bread)

Ingredients

1 C warm water

2 packages yeast

1/2 C sugar

2/3 C olive oil

1 egg beaten

1 tsp salt

3 T orange flower water

3 1/2 to 4 C all purpose flour

Procedure

Dissolve yeast in warm water. Stir in the sugar, olive oil, egg, salt and orange flavor water. Stir in 2 cups of the flour and mix well. Add the next 1 1/2 cups flour, 1/2 cup at a time to form a stiff dough.

Knead the dough for five to ten minutes until smooth, adding the final 1/2 cup of flour as needed to keep from sticking. Place the kneaded dough in a lightly oiled bowl and cover with a clean dish towel. Allow to rise until double in size about two hours.

Punch dough down and divide in half. Spread each in a large oval shape on a greased baking sheet. The dough will be about 1/2 inch thick all around. Using a knife cut make a cut on the bottom, top to the outside edge and in the middle between to make a gap(will look like butterfly wings. Then make four cuts on each side but do not cut all the way to the middle or outside edges and then widen all cuts. It will kind of look like a slotted paddle or butterfly wings. Allow dough to rise another hour.

Bake in a 375 degree oven for 15-20 minutes.