Add the flour, yeast, salt, and sugar to the bowl of a stand mixer and mix briefly to combine, or use a big bowl and a whisk.
Add the egg and begin kneading with the dough hook on low speed. Slowly pour in the water while the mixer is running. Once the dough comes together, add the oil gradually, allowing each addition to incorporate before adding more.If using a bowl, switch from the whisk to a spatula and once the dough comes together, knead by hand until no longer sticky(do not add more flour)
Continue kneading for about 8–10 minutes, until the dough is smooth, soft, and elastic. It should feel slightly tacky but should mostly pull away from the sides of the bowl.
Cover the bowl and let the dough rise for about 1 hour, or until doubled in size.
Turn the dough onto a clean work surface and gently press out the air. Divide the dough evenly into 3 pieces.
Roll each piece into a rectangle. Roll the dough tightly into a log, starting from the short end, and pinch the seam closed. Place each loaf seam-side down in a greased 1-lb loaf pan.
Cover and let rise again for about 30-45 minutes, or until the dough has risen and looks light and puffy.
Brush the tops with beaten egg whisked with 1 tablespoon water.
Bake at 350°F (180°C) for 25–30 minutes, until golden brown and the loaves sound hollow when tapped.
Remove from the pans and let cool on a rack before slicing.
Notes
Flour note: Use the Tipo 0 Manitoba strong flour. Manitoba is a high-protein, strong flour that is well suited to enriched sandwich bread. Because it can absorb more water than regular flour, start with 450g water and add more as needed.