In a small bowl combine the yeast with 1/2 cup of water. Set aside for 10 minutes until foam starts to form.

Combine 4 cups of flour with salt in a large mixing bowl.

Add yeast mixture and remaining water to the flour. Using a mixer with a dough hook, knead the dough until it is no longer sticking to the bowl. Add more flour as needed.

When dough is no longer sticking to the bowl, set the bowl aside and cover with a dampened cloth. Leave for about 1.5 hours or until dough has doubled in size.

Remove the dough from the bowl cut into 4 peices.

Roll the dough with your hands into long buns using a rolling, pulling and squeezing technique

Transfer loaves to lightly oiled baking sheets (2 on each). Let rise until doubled again.

Preheat oven to 450 degrees and ensure that racks are on the middle and bottom locations.

Beat the egg with 1 tbsp of cold water and glaze each loaf.

With a sharp knife cut diagonal slits in the loaves

Place a metal pie pan with water on the bottom rack of the oven.

Bake loaves for 15 minutes. Then reduce the temperature to 400 degrees, switch the places of the pans and bake for another 5 - 10 minutes until loaves are golden brown.

Remove from oven. Let cool and serve. Tastes great with butter!

To freeze: once cooled, wrap in saran wrap and keep in freezer until you're ready to serve it.