In a large bowl where you will be making your bread, add the water and yeast. Stir gently to combine and let it sit until you see some foam coming to the surface. This may take 5-15 minutes.

Add the sugar and stir to combine. Add the oil and egg and use a fork to break the egg up.

Add the flour and salt and stir to combine with a fork. Once it starts coming together, use your hands to work it into a shaggy ball.

Drizzle over a teaspoon of oil and pat it evenly over the surface. Cover with a damp towel or plastic wrap and let it rise until doubled in size. Just watch the dough and be patient but about an hour should do it.

After the dough doubles, sprinkle the counter with a couple of tablespoons of flour and transfer the dough to it by using closed fingers like a scoop to scrape it from the bowl.

Dust the top with another tablespoon of flour and knead the dough, sprinkling the top and bottom with no more than ⅓ cup of flour until it is stretchy and you can see a bit of light through the dough when it's stretched–about 10 to 15 minutes of kneading.

Let the dough rest five minutes then use your fingers to form it into a rectangle about as wide as your loaf pan. Roll it up like a sausage and pinch the seam closed. Place it seam side down in a greased and parchment paper lined loaf pan.

Let the dough rise uncovered until it rises 1- 1 ½ inches above the rim of the pan. About 45 minutes to an hour.

15 to 20 minutes before the bread is finished rising, preheat the oven to 400.

Bake the bread on the center rack in the middle of the oven for 25-30 minutes. Tent with foil for the last 10 minutes if your bread starts to get too dark. You can take the temperature of your bread–it should be about 190 in the center when it's done.

Transfer to a rack to cool 5 minutes in the pan, then turn it out and brush the top with butter for a softer crust. (Optional)

Let the bread cool before slicing for the best texture inside.