Place ingredients into your bread machine in the order listed.
Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
When the dough cycle is completed remove the dough to a lightly floured surface.
Roll the dough out into a rectangle that is approximately 16" wide and 12" deep.
Roll up the dough along the long edge.
Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
After about 30 minutes of rising preheat your oven to 425 F.
Uncover the bread and, using a very sharp knife, make a few 1/2" deep slits along the top of the dough, about 2" apart.
Whisk together the glaze ingredients and brush over the top of the dough.
Bake for 20 minutes.
Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
Let cool slightly before slicing.