¼ cup cornmeal ▢2 tablespoons rapid rise yeast ▢½ cup warm water, 110–115°F ▢2 cups hot water ▢5 tablespoons vegetable oil ▢3 tablespoons sugar ▢1 tablespoon salt ▢6 cups all-purpose flour, divided ▢1 egg, beaten
Line a large baking sheet with parchment paper and sprinkle evenly with ¼ cup cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.) In a small bowl, dissolve 2 tablespoons yeast in ½ cup warm water.
In the bowl of a stand mixer, combine 2 cups hot water, 5 tablespoons oil, 3 tablespoons sugar, 1 tablespoon salt, and 3 cups of flour. Mix with the paddle attachment.
Add yeast mixture and mix to combine. Add the remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let the dough rest for 10 minutes.
Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9-x-12-inch rectangle. Roll each rectangle up from the long edge like a jelly roll. Place each dough roll on a prepared baking sheet, seam side down.
Score the bread across the top 3 or 4 times. Beat 1 egg and brush each loaf for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place. Toward the end of the rise, preheat the oven to 375°F. Bake on the middle rack for 20 minutes or until golden brown.