2-1/4 Cups Warm Water
2 Tablespoons Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
2 Tablespoons Oil
5-1/2-6 cups flour - stirred before measured
Dissolve sugar and yeast in the warm water. Let this sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of the flour. Beat well. Add in 2-1/2-3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. But be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds). Then allow it to rest another 10 minutes. Repeat this a total of 5 times. Then turn the dough onto a floured surface and divide into two equal parts. Roll each part into a 9x13 rectangle. It will be difficult to work with. Roll the dough up, starting from the long edge of the loaf to seal. Arrange seam side down on a large baking sheet that has been sprinkled with corn meal, allowing room for both loaves. Repeat with the second part of the dough.
With a sharp knife, cut 3 gashes at an agle on the top of each. Cover lightly; allow to rise 30 minutes.
Brush the entire surface with egg wash (1 egg beaten slightly with 1 Tablespoon water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.
This was a great French Bread for someone who likes a soft crust and a soft, dense inside. It was a very heavy bread, but had wonderful flavor. I will be making it again!
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