Step 1

Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.

Step 2

First, add the water, yeast, and sugar to the bowl of a stand mixer. Whisk the mixture together and let it sit for 3 minutes, or until it’s bubbly and frothy.

Step 3

Next, add in the oil, salt, and 5 ½ cups of flour. Attach a dough hook and mix on low until the dough comes together. Increase the speed to medium-high and knead. The dough should pull away from the sides of the bowl. If it doesn’t, add more flour, 2 Tablespoons at a time, until it does. Then, knead the dough for 2 minutes on medium-high.

Step 4

Remove the dough hook and cover the work bowl with a warm damp towel. Let the dough rise for 15 minutes.

Step 5

Remove the towel and punch the dough down. Divide the dough into 2 equal pieces and shape each piece into a long, thick dough that measures 16-17 inches long. Place the dough onto the prepared baking sheet, and cut 5-6 slits diagonally on each loaf.

Step 6

Move the oven rack to the middle position and preheat to 375 degrees Let the dough rise for a second time while the ​oven preheats. As soon as the oven is done preheating, pop the pan into the oven (don’t let the dough sit out too long because it will over-proof).

Step 7

Bake for 23-25 minutes. Then, remove the bread from the oven and brush the loaves with 1 egg white mixed with 1 Tablespoon of water. Bake for another 3-5 minutes.

Step 8

Move the pan to a wire rack and cool the bread for 5 minutes before slicing and serving!