Step 1

In a small bowl, mix together 1/2 cup warm (like bath water) water, sugar, and yeast.  Cover the bowl and allow to sit until frothy with small bubbles, about 10 minutes.  If the yeast isn’t frothy then the yeast is dead and you’ll need to start over with fresh yeast.

Step 2

In a large bowl, mix together the remaining dry ingredients.  Sift them through a sifter or sieve.

Step 3

Mix together the yeast mixture, remaining 1/2 cup plus 2 tablespoons water and 3 tablespoons olive oil.

Step 4

Either use a stand mixer with a paddle attachment or a wooden spoon to mix the dough together.  Slowly add the dry ingredients to the wet until fully combined.

Step 5

The dough should be sticky and rather wet.  If it is too dry to knead, then add a little bit more water.  Knead the dough for 3 minutes with your hands or a dough hook on the stand mixer.

Step 6

Divide the dough in half and form it into 2 tube shapes.  The dough loaves should be about 2 1/2 x 7 inches.  Place the loaves onto a greased cookie sheet.

Step 7

Preheat oven for 2-3 minutes until temperature reaches 100-110 degrees F.  Turn the oven off and put the dough in the warm oven to rise for 1 hour.  At the end of the hour, the loaves should have risen to about 3 1/2 x 8 inches.

Step 8

Preheat oven to 350 degrees F.

Step 9

Brush the top of the loaves with melted butter.  Bake for 15 minutes and then take the bread out of the oven and brush with butter.  Bake for another 10-15 minutes until the internal temperature reads between 190-200 degrees F.  Put the thermometer all the way into the side of the loaf to get the most accurate reading. The closer you get to 200 degrees, the crustier the loaves will be.

Step 10

Allow to cool on the pan for 1 hour before cutting each loaf in half horizontally and then into thirds.