Cotton Bread

In a large bowl, combine the warm water, oil, egg, sugar, and yeast. Whisk to mix everything together.

Add about half of the flour and mix. Then, add the salt and the remaining flour, and continue mixing until a dough starts to form.

Transfer the dough to a clean surface and knead for 10 minutes until it becomes smooth and soft.

Place the dough back into the bowl, cover with plastic wrap, and let it rest until it doubles in size, which takes about 1 hour and 10 minutes.

After the first rise, punch down the dough to release the air. Transfer it to a floured surface and divide it into two equal pieces.

Take one piece of dough and roll it out into a rectangle, approximately 20x40 cm. Roll it up about halfway. Then, use a knife to make several parallel cuts into the unrolled half of the dough.

Finish rolling up the dough, allowing the cut strips to wrap around the outside of the loaf, creating a decorative pattern. Repeat the process with the second piece of dough.

Place the two shaped loaves into a greased baking pan. Cover them and let them rise for a second time for about one hour.

Brush the tops of the risen loaves with a mixture of egg yolk and a little milk. Bake in a preheated oven at 200°C (392°F) for 25 to 30 minutes, or until golden brown.