French Bread

2 1/2 cups warm water
2 pkgs. yeast (2 Tbs.)
5 Tbsp. oil
3 Tbsp. sugar
1 Tbsp. salt
6 cups flour

In a large mixing bowl combine warm water and sugar. sprinkle yeast over top; allow to soften. Add salt, oil and half of the flour. Beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9x12. Roll dough up, starting from the long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. With a very sharp knife, cut three gashes at an angle on top of each loaf. Brush with slightly beaten egg white. If desired, sprinkle with sesame or poppy seeds. Allow to rise for 30 minutes. Bake at 400 for 30 minutes or until brown. Cool on rack. Makes 2 loaves.