Instructions

1. Combine 2 cups flour, sugar, and yeast in the bowl of your mixer
2. Add 1 cup warm water and mix well.
3. Cover with plastic wrap and allow to sit for about 20 minutes.
4. Add 2 more cups of flour and the 1/2 cup of warm water and mix for 4 minutes with a dough hook.
5. Add in the oil and salt and continue mixing for 5-8 minutes or until the dough is slack and starts to climb up the hook.
6. The dough will be tacky but not enough to stick to you fingers. If it is, add up to 1/2 cup more flour but adding in 1 tablespoon increments.
7. Transfer to a bowl that is sprayed with oil.
8. Spritz top of dough with oil, cover and allow to rise 1 hour or till double.
9. Divide dough equally into 8-pieces (about 3.5 ounces each) and shape into mini loaves.
10. Place on lightly sprayed parchment paper. I turned a lipped cookie sheet over and put the parchment paper on that.
11. Cover with plastic and allow to rise until almost doubled.
12. Put old pie tin or metal pan in bottom of oven.
13. Place one rack in the center of the oven.
14. Preheat oven to 400ºF.
15. Brush tops w/egg white wash and sprinkle with sesame seeds, then slash tops about 1/4″ deep. I find that using a serrated knife works best
16. Put the pan in the oven.
17. Working fast, spritz the loaves and the walls of the oven with hot water.
18. Working quickly and safely, dump the 1 cup of hot water in to the metal pan and close the oven door fast. You are trapping the steam in here. This is how you get that crusty bread exterior!
19. minutes later, spritz the bread and walls again closing the door fast.
20. minutes later repeat.
21. Bake for 15-17 min. rotating pan half way through baking till golden brown.