In a stand mixer mix warm water, yeast, sugar (or honey) and white vinegar. Stir until the yeast is fully dissolved.  Let sit for 3-4 minutes. 

Add salt, oil, and flour. Add flour one cup at a time until the dough is soft, but firm enough to mold into dough loaves.  

Knead for 2-5 minutes and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this 2-5 times or as long as you have time to babysit the dough.

Put the dough on a greased counter top and divide into 2 or 3 sections. Spray a cookie sheet with cooking spray and sprinkle and thin layer of cornmeal on the bottom of the sheet.

Roll each section of dough out (like making a pie) on a very lightly floured work surface.  We like to roll dough out onto a clean towel so that your mess stays on this towel.  Roll the dough into a 9-10 inch long rectangular shape.  Using your clean hands, roll up the dough, starting with the long edge of the dough and roll tightly up into a loaf shape.  Transfer to the prepared cookie sheet.

Using a very sharp knife, make diagonal slits (about an inch deep) across the tops of each loaf.  Then brush each loaf with a beaten egg. Let rise for 30 minutes (or until doubled) on the counter, or you can put them in the oven at 170 degrees and wait until they are the size you want to cook them at. Once they are the right size, turn up your oven to 375 (without opening the door) and let them bake until done about 15-20 minutes. If you let them rise on counter, bake them at 375 for 30 minutes.

Once the loaves are golden brown, remove them from the oven and place on wire rack. Let bread cool slightly before slicing, for best results.  Enjoy!