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1
Pour warm water into a large, warm mixing bowl.
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2
Stir in sugar, salt, oil, 3 cups of flour, and yeast.
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3
Beat vigorously for 2-3 minutes.
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4
Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
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5
Allow dough to rest 10 minutes; then stir down.
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6
Allow dough to rest another 10 minutes and stir down again.
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7
Repeat this process until dough has been stirred down 5 times.
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8
Turn dough onto floured surface.
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9
Knead only enough to coat the dough with flour so it can be handled.
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10
Divide dough into 2 parts.
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11
Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
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12
Pinch ends to seal.
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13
Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
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14
Cover lightly and let rise at room temperature for 30 minutes.
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15
With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
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16
Brush each loaf with beaten egg.
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17
Bake immediately at 400u00b0F for 20-30 minutes or until golden brown.
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18
Remove from baking sheet and cool on wire racks.
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19
*NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.
