2 cups King Arthur bread flour (measure out exactly 250 grams)
¾ cup hot tap water
2 tsp. sugar
2 tsp. yeast
1 tsp. salt
1 tsp. vinegar
2 tsp. Olive oil
In a bowl mix flour, sugar, yeast and salt with a whisk.
Pour vinegar and olive oil in a measuring cup and water until it reaches the ¾ cup water mark together. Add the flour mixture and water together and mix together with a baking spatula.
Place the mixture in a food processor with use of the cutting blade. Run the food processer until the dough comes out firm (~4 minutes). Remove the dough and shape it into a ball and place in a slightly oiled bowl. Cover and let rise 1 ½ hours. Until it doubles in size. (Place in a spot void of a draft)
Smash the dough down with your fist and cut the dough into two equal parts. Cover with plastic wrap and let rest for 15 minutes. Reshape the dough on a slightly greased surface into roll each piece about a foot or so. Place on a flat pan with parchment paper. Flatten the dough like a French bread roll.
Place in a room temp oven to avoid any drafts and let rise 2 hours (until double in size).
Paint mixed egg on top of the rolls for that really nice brown looking crust.
Preheat oven to 475°. Bake 30 minutes Place bread on rack to cool.
As of 7/22/20