Homemade French Bread

I have made this at least a dozen times!

The only thinsg I do differently than our trusted friend Mel is
1- I drizzle in more oil after the flour is added
2-If I remember, when I put the bread in I throw some water in the bottom of my oven so that it steams and makes a better crust
3-and I tried rolling this out on an oiled surface instead of floured and it was good too!)

INGREDIENTS:
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured

DIRECTIONS:
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and 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 stick – but be careful not to add too much flour. Knead for a few minutes. and drizzle in a little more oil as you mix 

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes.

 Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds.

If you remember, throw some water in the bottom of your oven so it steams right after you put your bread in (and shut the door really quick) Bake for 30 minutes at 375 degrees.