Ingredients:
2 cups warm water (about 105°F)
1 Tablespoon active dry yeast
2 1/2 teaspoons granulated sugar
5-6 cups all-purpose flour
2 1/2 teaspoons table salt or fine sea salt
1 teaspoon olive oil
Directions:
In a small bowl mix Warm Water, Sugar, and Yeast. Cover with wrap and let sit for at least five minutes.
While yeasty water is sitting, add two cups of flour to mixing bowl.
Once yeasty mixture has begun to foam, add to foam, add to flour and start kneading (either dough hook or by hand...I suggest a mixer and dough hook).
As the ingredients begin to combine, add more flour. At 5 cups start checking for the dough mixture to be tacky, but no longer sticky.
At this point, add salt.
Remove dough ball from mixer and roll into a ball, rub olive oil all over ball and place in a large bowl. Cover with wrap/towel/whatever. Yeast rises best around 80°F.
Once the dough rises about double, remove from bowl onto a floured surface and divide in two.
Roll into a rectangle about 14" wide. Roll up the rectangle while folding the ends in. (I should add some pictures here).
Place seam side down on a piece of parchment paper. Put 4, 1/2" deep cut cuts across the bread.
Cover and allow to rise for about an hour (should at least double in size).
Preheat oven to 400°F and bake for 17-25 minutes. Internal temp should be 180°F. Top should start to golden.
Brush with melted butter for extra deliciousness.