1 c lukewarm water
1 package active dry yeast
4 tsp sugar
1 egg
2 tablespoons olive oil
3 1/2 cups ap flour
1 tsp salt
In a large bowl of a stand mixer using the bread hook attachment, add the water and yeast. Stir gently to combine and let it sit until you see some foam coming to the surface. This may take 5-15 minutes.
Add the sugar and stir to combine. Add the oil and egg and mix slowly until combined.
Add the flour and salt and mix to combine. Once it starts coming together, use your hands to work it in to a shaggy ball.
Lightly spray a thin coat of olive oil and pat it evenly over the surface. Cover with plastic wrap and let it rise until doubled in size. Just watch the dough and be patient but about an hour should do it.
After the dough doubles, sprinkle the counter with a couple of tablespoons of flour and transfer the dough to it by using closed fingers like a scoop to scrape it from the bowl.
Dust the top with a pinch of flour and knead the dough, sprinking the top and bottom with no more than 1/3 cup of flour until it is stretchy and you can see a bit of light through the dough when it's stretched–about 10 to 15 minutes of kneading. It will feel warm while you're doing it.
Let the dough rest five minutes then use your fingers to form it into a rectangle about as wide as your loaf pan. Roll it up like a sausage and pinch the seam closed. Place it seam side down in a parchment paper lined loaf pan.
Let the dough rise uncovered until it rises 1- 1 1/2 inches above the rim of the pan. About 45 mintues to two hours.
Once risen paint the top with a thin coat of olive oil and sprinkle with Maldron salt.
15 to 20 minutes before the bread is finished rising, preheat the oven to 400. Bake the bread 25-30 minutes. Tent with foil for the last 10 minutes if your bread starts to get too dark.
Let sit in the pan for 5-10 minutes then transfer to a rack to cool. Let cool for 45 minutes before slicing.
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