In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let it sit until the mixture is foamy and bubbly.

Add the salt, oil, and 3 cups of flour to the yeast mixture and mix until smooth. Gradually add more flour, ½ cup at a time, until the dough pulls away from the sides of the bowl and no longer sticks to your finger when tapped lightly.

Let the dough rest for ten minutes, then stir it down. Repeat this process four more times, stirring the dough down in between each rise interval.

Prepare a baking sheet by lining it with parchment or silicone and sprinkling it with cornmeal.

Divide the dough in half and roll each half out into a rectangle about 9 inches by 13 inches. Starting at the long side, roll the dough into a cylinder.

Place each loaf seam side down on the prepared baking sheet, and cut 3-4 slashes in the top of each with a sharp knife.

Cover lightly and let rise for 30 minutes.

Preheat the oven to 375°F. Whisk together the egg and a splash of water for an egg wash, and brush it over the loaves.

Bake for 30 minutes or until golden and hollow sounding when tapped.