French Bread

This is really easy to make and so good! This recipe makes 2 loaves.

French Bread
2 cups plus 4 Tbsp, very warm water
2 pkgs. yeast (4 1/2 tsp.)
2 tsp. sugar, either brown or white.  I use brown sugar in this recipe.
2 Tbsp. vegetable oil
6 cups flour, divided
3 tsp. salt
egg wash: 1 egg beaten plus 1 Tbsp. water

   In a medium bowl combine the water, yeast, sugar, and vegetable oil. Set aside, preferably in a warm place for the yeast to bloom, about 9-10 minutes.  (I turn on my oven to 350 degrees for two minutes, then turn it off and place the bowl in it.)  In a large bowl add the flour and salt and stir together.
   When the yeast has bloomed, pour the mixture into your stand mixer bowl.  Add half the flour and salt mix.  Using the dough hook, turn the mixer on low for 2 minutes, then turn off and let the dough mix sit for 10 minutes.  After 10 minute, mix again for 2 minutes.  Repeat this one more time.  After the third time turn the mixer on low and add the flour and salt mix 1/4 cup at a time, letting it mix in completely before adding more, until the dough is soft and not sticky any more.  You may use all of the flour or you may not.  Bread making is an art, not an exact science.  Do not add too much flour. If the dough reaches soft and non-sticky with 1/4- 1/2 of the flour unused, leave it! Temperature outside and humidity can affect how much flour you need from day to day and season to season.  When it has reached this stage turn the mixer on medium speed and let it knead the dough for 2 minutes.
   Remove the dough from the mixing bowl and divide it in half.  Form a ball with each half, set them on your pastry rolling mat or the counter where you will roll it out. Cover the dough with plastic wrap the has been sprayed with a non-stick spray and let it sit for about 10 minutes to relax.  The dough will be much easier to roll out if it has a chance to sit first.
   Roll out each half into a rectangle, approximately 9x12 inches, with a rolling pin.  Do not add flour to your rolling surface, you should not need it.  Next start at one of the 9 inch sides and roll the dough into a log, as if you were making cinnamon rolls and pinch the ends closed lightly.  Place each log onto a sprayed baking sheet or french bread loaf pan.  Cover with sprayed plastic wrap and place in the warmed oven to rise for 30 minutes. 
   Remove the risen dough loaves from the oven.  Heat the oven to400 degrees.  Brush the loaves with the egg wash. Bake for 25-28 minutes. You can cover the loaves with foil after about 15 minutes or so if they start to brown too quickly.  I don't and I have never had a problem, but each oven is different.
  Remove from oven and allow to cool before storing or cutting.