Instructions

1. Using a stand mixer with a hook attachment, combine the water and yeast, add the olive oil, 3 cups of flour, and salt, then mix to combine.
2. While the mixer is combining, gradually add about 3 cups of flour to the mixture. Once the mixture forms a dough and begins to pull away from the side of the bowl, remove from the mixer ad knead for about 2-3 minutes until smooth.
3. Transfer the dough to a greased bowl, lightly coat the dough in oil, and cover with a damp towel for 60 minutes until it doubles in size.
4. On a lightly greased surface, turn out the dough and divide in half. Shape into a thick rectangle that's roughly 9x13 inches in size. Starting from the long edge, roll up the dough, gently pressing out the air as you roll, then pinch to seal the seams.
5. Place each bread dough on a large parchment-lined baking sheet with the seam facing down and cover once more to proof for an hour.
6. While the dough is proofing, preheat the oven to 375°F or 190°C and place the rack in the center of the oven. Using a razor-sharp knife, make several angled cuts to the surface of each loaf.
7. Bake these for 25-30 minutes or until golden brown. Once baked, remove from the oven and apply melted butter. Small oven? Just rotate the trays when the breads are half-baked.
8. Cool completely, slice, and serve.