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1
Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, and half of the flour and yeast.
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2
Beat vigorously for 2 or 3 minutes.
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3
Stir in remaining flour until all dry ingredients are completely mixed inches.
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4
Let your dough mixer or machine kneed the dough for a further 8 minutes to really get the gluten working in the flour to create a softer bread.
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5
Once the mixing is done, transfer dough to a greased bowl and cover with a dough towel or plastic wrap.
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6
Let the dough rest for 20 minutes. (Time this.)
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7
At the end of the 20 minutes, punch the dough down; two punches should do it.
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8
Then set the time again for 10 minutes; at the end of the 10 minutes, punch the dough down again.
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9
Repeat the ten minute intervals five times.
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10
After the 5th time of punching down the dough, turn the dough onto a floured board; knead only enough to coat dough with enough flour so that it can be handled.
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11
Divide the dough into 2 parts.
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12
Roll each part of dough into a rectangle about 4 x 12 inches and roll up like a jelly roll, rolling from the long side.
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13
Pinch end to seal.
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14
Arrange on a cookie sheet sprayed with Pam spray and sprinkled with cornmeal.
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15
Allow the two loaves to rise for a further 30 minutes.
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16
With a very sharp knife, cut 4 gashes at an angle on top, then brush with beaten whole egg.
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17
If desired, sprinkle with sesame or poppy seeds.
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18
Bake immediately at 400 degrees for 25 minutes or until light to medium brown.
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19
Remove from baking sheets immediately and cool.
