Preheat the oven to 400 degrees. Place a pan of hot water in the
bottom of the oven.
In a large bowl, place water, yeast and a pinch of sugar. Stir
until dissolved and allow to bloom at room temperature for 10 to 15
minutes or until foamy. In a small bowl, mix 2 tablespoons of oil,
salt and the sugar. Using the paddle attachment, mix the oil mixture
in with the yeast mixture and add 4 cups of flour, 1/2 cup at a time.
Switch to the dough hook and knead, slowly adding the remaining flour,
until a smooth dough is formed. Knead for 10 minutes or until smooth
and pliable. Grease a large bowl with the remaining oil (adding more
as needed). Place the dough in and turn to coat all sides.
Cover with a damp towel and allow to rise in a warm place until doubled,
about an hour.
Deflate the dough and divide into quarters. Turn out onto a floured
work surface. Roll each quarter out to a 6 X 12 rectangle.
Roll the dough up jelly roll fashion, the tighter the better. You
can add ingredients at this point (garlic, cheese, herbs, etc.).
Once rolled, seal the seam, pinch and shape the ends to form loaves.
Place on a vegetable spray coated baking sheet (or French loaf pan) dusted
with cornmeal or semolina. Make each loaf about 15 inches long.
Brush the tops with water. Using very gentle pressure and a sharp
knife, make a 1/4 inch deep cut down the length of the loaf. Allow
to rise, uncovered, for about an hour.
Brush loaves with water again and bake at 400 for 10 minutes. Brush
with water then bake for an additional 20 minutes. The loaves should
be a deep golden brown and sound hollow.
Yield: 4 servings (loaves)