2 ½ c. warm water
2 T yeast
3 T sugar
2 T white vinegar
1 T salt
⅓ c. oil (I use Canola)
6 - 7 c. flour (or a little more if it's too soft)
Mix water, yeast, sugar, and vinegar. Let sit until bubbly (about 3-5 minutes).
Add salt, oil, and flour, one cup at a time--add enough until the dough is soft, but firm enough to mold into dough loaves
Knead for 2-5 minutes and then let rise.
Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times).
Put the dough on a greased countertop and divide into 2 sections.
Spray a cookie sheet with cooking spray and sprinkle a thin layer of flour on the bottom of the sheet.
Roll the dough balls into rectangle/long French bread shapes.
Slash tops of bread diagonally 3-5 times and cover with a beaten egg.
Let rise 30 minutes (or until doubled) on the counter.
Bake at 375 for 30 minutes.
**Dough--can be a little soft, if too sticky, add a little more flour.