B's Sandwich Bread

Ingredients

1 bag of tipo “00” flour (2.2 lbs ~6 cups) plus 1/4c for rolling surface 

2 Tbsp Dry Yeast 

3 Tbsp Sugar

2 ½ tsp Sea Salt

2 ½ Cups Warm Water (Between 105-115 degrees) 

½ Cup Olive Oil plus ¼ c to heavy oil pans

Thermometer

KitchenAid Mixer with dough attachment

Bread pan or cookie sheet

Instructions

• Combine all dry ingredients in the mixer on speed 1
• While the dry ingredients are mixing, heat 2 ½ cups of water in the microwave (~1min) until it reaches a temperature in the range of 105-115 degrees F
• After the water is at that temperature, slowly add ½ of the water into the mixing bowl with the dry ingredients with the speed at level 1; once the water has started to mix into the dry ingredients, pour the remaining ½ of the water into the bowl to mix 
• Add the olive oil into the mixing bowl slowly and once the oil has been absorbed, turn up the speed to level 2 or 3 and let it mix for 10 minutes.
• Once it’s finished mixing, pull all of the dough off the dough hook and cover tightly with press’n seal wrap tightly to keep the air and heat inside 
• Place the bowl with the dough in front of the fire place or warm location (not in oven) for ~1 hour or until it has risen ~3-4 inches above the top 1 edge of the bowl (it should look like a cupcake in the bowl).
• Flour the counter 
• Turn the oven to 375 degrees
• Lightly flour your hands and slowly and carefully pull the dough off the edges of the bowl and pull out of the bowl. Grab the bottom of the dough with one hand while allowing the bread to hang away from your hand to lengthen the dough. Then twist  with the other hand and let it fold over itself onto the floured surface.
• Flatten/roll the dough into a circle about ¼-1/2 inch thick all around 
• Use a thin and sharp metal object (like a metal spatula) to divide the dough in half 
• Drizzle ~1/8 Cup olive oil onto a metal cookie sheet and spread it evenly
• Roll the dough like a crescent roll tightly together, fold the ends under the dough and place the loaf on the oiled cookie sheet
• Use a sharp serrated knife to slice 3 lines in the top layer of the dough (this will allow the dough to spread out, open up, and rise) 
• Put the bread in the oven and bake for 20 minutes
• After 20 minutes, check on the bread every 5 minutes until it has a beautiful golden-brown color on the whole outside *don’t overcook or under cook
• EAT!