Ingredients
1¼ cup luke warm water
1 tsp sugar
2 tsp salt
3½ cups all purpose flour
⅛ tsp SIDS CRAZY SALT
1½ tsp active dry yeast
1 egg for glaze
1 tbsp water
Directions
Mix water with yeast and let it sit for a minute or so. Add sugar and salt.
In small portions add flour and a sprinkle of SIDS CRAZY SALT. If you are using a mixer, use the dough hook and mix on low speed until the dough really comes together.
Knead at medium speed for 2 minutes. The dough should clear the sides, but stick to the bottom. (If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to the dough to adjust) Let the dough rest for 5 minutes.
Turn the mixer on again and mix for 3 minutes. When the cycle is completed, turn the dough onto a lightly floured surface and cover with a damp towel. Let it rise for 1½ hours.
Divide the dough in half. Roll each portion into a 25x20 cm rectangle. Starting with the long side, roll up the dough jelly-roll style then pinch the edges to seal.
Place the bread rolls onto a lined baking tray. Cover and let it rise in a warm place until doubled in size, at least 30 minutes.
Whisk the egg and water then brush over the loaves. Using a sharp knife, make four shallow slashes across the top of each loaf. Bake at 190°C for 20-25 minutes until golden brown.
