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1
In a large bowl combine warm water, salt, sugar, oil*, 3 cups flour, and yeast. Beat vigorously for 2-3 minutes.
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2
Stir in the remaining flour and then leave the dough (spoon still in the bowl) for 10 minutes. Then beat down the dough.
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3
Let it sit for ten more minutes and then beat down again. Repeat this process until you have beaten down the dough 5 times. This part of the recipe is not very forgiving. A few minutes here and there won't mess it up but don't leave your dough for longer than 15 minutes or it will change the final product.
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4
Turn dough onto a floured surface and knead just enough to coat the dough in flour, making it easy to handle.
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5
Split the dough in half and form each half into loaf. Lightly spray a cooking sheet with non-stick spray and, if desired, dust with cornmeal.
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6
Place loaves on pan(s) - (I actually half the recipe when I make it because there is not enough room in my oven to bake both loaves at the same time. It is very important to not let this bread over-rise!) and let rise for 30 minutes.
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7
With a very sharp knife make 3-5 slashes on the top of the loaves and brush the top and sides with the beaten egg.
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8
Put in a preheated 400 degree oven immediately and cook for 20-30 minutes or until golden. Remove from pan immediately and cool on racks.
