Instructions:

1. Combine two cups of all purpose flour, active yeast, and salt in one large bowl. Using a stand mixer, stir in 2 cups of warm water and blend the mixture well using a dough hook attachment. Remove the bowl from the mixer and mix in the remaining flour with a spoon until mixture is well blended and no flour is left.
2. Prepare your work area where you will be kneading your dough, sprinkle enough flour on the surface so that the dough becomes elastic and smooth. Knead the dough for about 8 to 10 minutes and shape it into a ball. Prepare a large bowl and grease it with oil. Place the dough on the greased bowl and turn it over once. Cover the bowl tightly with plastic wrap and let it stand in room temperature until it doubles its size.
3. Punch the dough to deflate it and divide it into two equal amounts. On a lightly floured surface, turn the dough once and cover it again with the plastic wrap. Let it stand for about 10 minutes. Roll the two halves of dough into a large rectangle. Taper the ends of the rolled dough. Moisten the edges of the dough with water.
4. Prepare your baking sheet by greasing it and sprinkling in a tablespoon of cornmeal. Place the dough on the tray with seemed sides down. Lightly beat an egg together with one tablespoon of water to make an egg wash. Use the egg wash to brush the dough. Cover the dough with a damp cloth and let it stand for 30 to 45 minutes to make it rise.
5. Using a sharp knife, make three or four 1/4 inch deep diagonal cuts on top of the dough. Preheat oven for 10 minutes in 375 F (190 C) heat. Brush the loaves again with egg wash before baking. Bake the loaves for a total of 20 minutes and brush them again with egg wash. Bake again for another 15 to 20 minutes. Cool the loaves in a wire rack before serving.