Twisted French Bread

Mix 1 cup of warm water with yeast (I use a stand mixer). Mix the rest of the dry ingredients together.

Put dry ingredients in mixing bowl and add the water with the yeast. Mix on low to incorporate. Add the remaining 1/4 cup of water. Mix on level/setting 2 for 15 minutes.

Take out of mixer and knead a little bit more with your hands. Roll into a ball and let rest with plastic wrap over it for 1 hour or until double in size.

Flatten with hands and cut into 4 strips. Braid and lay in a floured cookie sheet and cover with plastic wrap (flour the top of the dough so the plastic wrap won’t stick). Let rise for 45 minutes or until double in size.

Brush with egg wash (1 egg and 3 tablespoons of olive oil, whipped). Bake on 400 degree oven for 15 minutes.