Ingredients:
1 cup Milk, lukewarm
2-2 1/2 cup Wheat Flour
1 tablespoon Sugar
2/3 teaspoon Salt
2 tablespoon Canola Oil
1 1/2 teaspoon Dry Yeast
1 Egg, beaten
Mix together Milk, Sugar, Salt and Canola oil.
Whisk well to dissolve sugar and salt.
Then add the first (1) cup of flour and whisk.
Now add half (1/2) of cup of flour and yeast, stir until the dough is smooth and without any clumps.
Continue to add rest of the flour and knead a soft but firm dough.
Rolled up into a ball, place in to a deep bowl, cover with a kitchen towel or paper towel and leave in a warm place for 30 minutes, to rise.
After 30 minutes of rising, knead the dough a little and leave the same way as the first time, for another 30 minutes.
Then knead the dough some more, and using a rolling pin roll it out into a rectangle shape.
Picking up the long edge, roll the rectangle, forming a tube. Pinch the seam to secure the dough.
Using a sharp knife make cuts across the bread, 1-1 1/2 inch apart.
Brush the bread well, with the beaten egg.
Cover with a towel of your choice, and let it stand in a warm place for 30 minutes.
Pre-heat the oven to 350 degrees Fahrenheit.
Bake for 25-30 minutes, until golden crust.
To check if the bread is done, pierce it with a toothpick. The toothpick has to come out dry, if there is crumbs left on it, bake the bread a little more.
To cool baked bread, place it on a wooden cutting board, and cool at room temperature.
To store cooled bread, place it in a special bread box, or leave it on the wooden cutting board and cover with a glass or ceramic dish for first 2 days after baking, after 2 days keep in a plastic bag in a fridge.
