• In a large mixing bowl, add 500 milliliters (2 cups) warm water , 20 grams (3 teaspoons) salt, 40 grams (3 tablespoons) sugar, and 10 grams (3.3 teaspoons) active dry yeast . Whisk until most of the sugar dissolves. Add 20 grams (1.5 tablespoons) olive or vegetable oil and whisk again briefly.
• Sift 800 grams (6.7 cups) flour into the bowl with the yeast and water mixture, in three parts stirring it with scapula. Once all the flour is added, use your hands to form a shaggy dough.
• Transfer it into the lightly floured surface and knead the bread dough for about 8-10 minutes. You should have elastic, barely sticky dough. If it is still very sticky, add little bit more flour until it gets right. When it is kneaded, form a ball.
• Transfer kneaded dough ball into a lightly greased bowl. Spread a thin layer of oil on top of the dough as well. Cover tightly and place in a warm place to rise for about 1-1.5 hour, until doubled in size.
• Grease both 9x5 loaf pans with oil. Punch the dough and cut in into two equal parts. Grease your working surface with a little bit of oil. Form a log with the first part of the dough. Keep the second part in the bowl covered with a towel.
• Using a rolling pin roll it into a rectangular about one inch thick. Fold one short side of the rectangle toward the center, then fold the other short side over the first fold. Place it sideways and roll it again into the same rectangular shape. Fold it again from both sides towards the middle. Roll it one more time but this time only gently to get rid of any air bubbles. Fold the dough in half lengthwise pinching the edges well. Place the bread loaf in a greased loaf pan with the seam side down. Repeat the process with the second part.
• Place both loaves to proof in a warm place for 30-40 minutes. I use oven with the oven light on.
• Take them our and brush the tops with the oil mixture.
• Preheat oven to 375°F. Place both loaves on the second rack from the bottom. Bake for about 30-37 minutes or until the loaves look golden brown.
• Let them cool down for 10 minutes. Flip them on the clean towel to remove the bread form the pans. Cover warm bread with the clean towel and let it cool down completely before storing.

oil and water wash

• In a small bowl, whisk 2 tablespoons oil and 2 tablespoons water. Use it for burshing the tops of bread before baking for golden crust.