In a bowl, stir together warm water, yeast and sugar. Let that sit for 5 minutes. In a mixing bowl, combine flour, oil, and salt. Once the yeast mixture has rested for 5 minutes, add it into the flour mixture.
Use the hook attachment to mix the dough.
Mix everything together until all the ingredients are incorporated. The dough should not be sticking into the bowl. If you don’t have a kitchen aid, use your hands and do the kneading technique.
It looks scary and all but that’s how it’s supposed to be. It stretches.
Put a little bit of flour in the counter. Dump the dough in floured surface. Lightly brush the same mixing bowl (or a different one, if you prefer) with a little bit of oil. Return the dough into the greased bowl. Cover with a clean kitchen towel or a saran wrap. Let it rise for 25 minutes. After resting, punch dough in the middle.
Sprinkle flour in a flat surface, dump the dough in there then give it a massage for about 5 minutes. Cut the dough in half.
First half of dough: roll it flat with a lightly floured rolling pin. Then roll like a jelly roll.
Transfer in a sheet pan. Cut a few slits on top. Cover with a saran wrap or clean dish cloth and let it rest for 20 minutes.
Second half of dough: Lightly brush a loaf pan with oil. Put the dough in it. Cut a few slits on top. Cover with a saran wrap or clean dish cloth and let it rest for 20 minutes.
Once the dough have risen for 20 minutes, bake it in the oven, 350° for 25 minutes.
