Fill an 8x8 baking dish halfway with hot water then carefully place it onto the bottom floor of the oven. Preheat the oven to 250 degrees then turn it off.

Start by adding water, oil sugar, and yeast to a mixing bowl; let us stand for 5 minutes. Whisk the flour and salt together and add to the bowl. Turn in the mixer to low speed and begin to scoop in the remaining flour. Knead with the dough hook until a soft dough* is formed; about 8-10 minutes.

Dust the kneading surface with flour and knead the dough into a ball. Divide the dough into 2 balls then roll out one dough ball into a rectangle. Roll it jellyroll style pinching the under-seam and ends to close. Place it on a baking sheet. Cut a few small slits into each loaf. Repeat. Brush each loaf generously with water.

Place baking the sheet into a pre-heated off oven uncovered for another 20 minutes until dough doubles in size. After 20 minutes, turn the oven back on to 400 degrees and bake for 18-20 minutes until golden brown.