In a large mixing bowl, using whisk to sift all dry ingredient together. Set-aside.

Mix Lukewarm water and Vegetable oil; add the liquid to the dry mixture from Step 1. Fold the mixture over until well combined.

Rest the dough in warm place 15 min in a plastic wrap covered bowl; the dough becomes slightly rising. This lets the flavours infuse and concentrate together; also, the dough consistency to be more even. I usually place it in an UNHEATED oven, which is not affected by changes in room temperature.

Place parchment paper in a baking sheet; make a heap in the middle.

Turn the dough onto a dusted surface with All-purpose flour and divide in half, and pat one out into a thick rectangle that is about 3x6-inches.

Roll the dough up from the long edge into a tight cylinder that is about 2x11-inches, and tucking the ends under; dust some All-purpose flour on the surface.

Transfer the shaped dough to a baking sheet from Step 4. Repeat Step 5 for the other half of the dough.

Let the dough rise until 1.5 times big (about 20 to 25 min) in a warm place for the second proofing. No cover is needed this time. Recommend to place it in an UNHEATED oven at the, which is not affected by changes in room temperature as well as keeping adequate moisture level. When the dough rises, remove it from the unheated oven.

Place a rack in middle of oven, and preheat oven to 440 ℉ (230 ℃). At the same time, place a small metal mixing bowl 3/4 full of hot water on the bottom of the oven to create steamy environment.

5 minutes before putting the unbaked loaves in the oven, slash several gashes into the top of each loaf with a super sharp knife or razor blade.

Place Baking tubes (optional) both sides to prevent the dough becomes over stretching and flattening during baking. To make these tubes, see my Tips: Homemade baking tubes: https://cookpad.com/us/tips/43928

Bake 20 to 25 min at 440 ℉ (230 ℃) until the surface becomes golden brown. Adjust bake time based on your oven.

Transfer the bread onto a wire rack; cool completely.

Good fresh out of the oven, or with toppings like a canape.

This bread is best when enjoyed fresh, but it will keep well for the next day on the counter wrapped in plastic wrap.

Also this bread can be frozen tightly wrapped in a plastic film and stored in a freezer bag or wrapped in aluminum foil for up to 3 months. Thaw at room temperature before slicing and serving.