In a large mixing bowl, place warm water, yeast and brown sugar.
Stir and let stand for a few minutes until it starts to bubble and foam a bit.
Add olive oil and salt.
Mix and add the flour gradually.
You want to add enough flour that the dough comes away from the sides of the bowl.
You want to mix it with the dough hook for a few minutes.
Cover and let the dough rise until doubled, about 30 minutes.
Punch down dough and divide and form into two loaves.
Cover with a damp cloth and let rise until doubled.
Pre-heat oven to 375°F.
Meanwhile, in a small bowl, beat together the egg and 1 tbsp. water.
Brush the risen loaves with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread.
The steam will make the crust turn perfectly.
You may need to add a bit more water during cooking.
You do not want it to evaporate.
Bake for 25 – 30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
Remove from pan and let cool on racks.
Immediately rub butter over the hot crust, optional.
