In a large bowl dissolve yeast and sugar in warm water (about 115 degrees). Let sit until foamy.
Add the salt, oil, and 3 cups of flour. Mix until smooth. Add remaining flour, 1/2 cup at a time until the dough pulls away from the bowl and doesn’t stick to your finger when tapped lightly.
Let the dough rest for 10 minutes and then stir it down (I use my mixer for a few seconds). Repeat 4 more times, stirring the dough down between the rise intervals.
Line a baking sheet with parchment or silicone and sprinkle with cornmeal. Split dough in half and shape each half into a rectangle about 9 X 13 inches.
Starting at the long side, roll the dough into a long cylinder. Place seam side down on baking sheet and repeat with other dough rectangle. Make 3 to 4 cuts on the top of each loaf using a sharp knife. Cover lightly and let rise for 30 minutes.
Preheat oven to 375 degrees. In a small bowl, whisk the egg with a splash of water and brush this over the surface of both loaves.
Bake 30 minutes or until golden brown, and hollow sounding when tapped