Ingredients

• 2 1/2 cups warm water
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons vegetable oil
• 6 cups flour
• 2 tablespoons dry yeast
• cornmeal (for dusting baking sheet)
• 1 egg, beaten lightly

Instructions

1. Pour warm water into a large, warm mixing bowl.

2. Stir in sugar, salt, oil, 3 cups of flour, and yeast.

3. Beat vigorously for 2-3 minutes.

4. Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.

5. Allow dough to rest 10 minutes; then stir down.

6. Allow dough to rest another 10 minutes and stir down again.

7. Repeat this process until dough has been stirred down 5 times.

8. Turn dough onto floured surface.

9. Knead only enough to coat the dough with flour so it can be handled.

10. Divide dough into 2 parts.

11. Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.

12. Pinch ends to seal.

13. Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.

14. Cover lightly and let rise at room temperature for 30 minutes.

15. With a very sharp knife, cut 3 diagonal slashes on top of each loaf.

16. Brush each loaf with beaten egg.

17. Bake immediately at 400°F for 20-30 minutes or until golden brown.

18. Remove from baking sheet and cool on wire racks.

19. *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.