Combine warm water, yeast and sugar in a bowl. Allow to proof for 5 minutes.
Using a dough hook attachment, add 4 c. flour, salt and oil. Knead for 4 minutes. Add remaining flour and knead until smooth and elastic-y.
Rise until doubled then divide in half. Roll out 6 x 15" then roll up into a log. Rise 30 more minutes.
Make diagonal slashes across bread. Bake at 415* for 12 minutes, then coat in egg wash. Bake additional 8 minutes.
For additional tips to make this perfectly crusty on the outside and soft and fluffy inside- click the link below!