French Bread

2 1/2 C. Warm Water
2 TBS. Sugar
2 TBS Dry Yeast
1 TBS Salt
2 TBS Cooking Oil
6 C. Flour

In large mixing bowl pour warm water, then stir in sugar and yeast and allow to stand until yeast is dissolved. Stir in salt, oil and half the flour. Beat vigorously. Stir in remaining flour until all dry ingredients are completely mixed in. Allow dough to rise for 10 min, then punch down, repeat rising 5 times. Turn dough onto flour surface, knead only enough to coat dough with flour so it can be handled (2 or 3 times) then divide into 2 parts. Roll each part of dough into rectangles about 9x13 and roll up like a jelly roll, from long side. Pinch edge of loaf, arrange length wise on cookie sheet, sprinkled with cornmeal. Let rise at room temp. for 30 min. With sharp knife cut 3 gashes at an angle on top, then brush with lightly beaten whole egg. Bake immediately at 400 for 25-30 min. or until golden brown.