Pour liquid in a bread maker or bowl of a stand mixer with a dough hook, then add 4 cups flour, salt and oil. Mix on low speed until combined (or press start on the dough setting on the bread mixer).

Knead for 5 minutes until the dough is elastic-y and smooth. If the dough sticks to the sides of the bowl, add flour 2 Tablespoons at a time until it pulls away.

Lightly spray with cooking spray and cover with a kitchen towel (or just leave in closed bread maker). Allow to rise until doubled in size, 40-60 minutes.  

Turn the dough onto a lightly greased surface and divide in half.

Stretch and pat or gently roll each half into a rectangle, about 5 inches wide and 18 inches long.

Transfer to a parchment lined baking sheet and place spaced apart from each other. Allow to rise another 30 minutes.

Preheat the oven to 415* F after the first 15 minutes.

Using an extremely sharp knife, make slashes diagonally across the top of the bread. If you don't have a super sharp knife, make the slashes before rising so as not to flatten the rise.

Bake at 415*F. Put the bread in the oven and throw in a small handful of ice cubes (4-5) on the bottom, quickly closing the oven door.

Bake for 20 minutes. While baking, whisk egg in a small bowl. At minute 12, pull out and spread with egg wash, then return to the oven for an additional 8 minutes. The bread will be done when it's deep golden and sounds hollow when turned over and thumped on the bottom with the end of a wooden spoon.

Enjoy!