Yummiest, Fastest, and Most Foolproof French Bread

Due to overwhelming personal emails and requests here is the french bread recipe I promised over a week ago. Everyone enjoy.

Yield: 1 super large loaf or 2 small loaves
2 1/2 C. warm water (105-110 F)
2 T. yeast
Let it proof
3 T. sugar
1/3 C. oil
1 T. salt
6 C. flour

Mix it in a Kitchen Aid, Bosch, or mixer of choice till blended. Cover and let rise 10 minutes. Remix and repeat ten minute rise sessions for a total of 6 times and 60 minutes. This is a wetter dough. Instead of flour oil a counter and rolling pin. Take the dough roll it out, then roll it up. Seal edges, pinch seam. Put on cookie sheet,cover, and let rise 20 minutes. Use razor blade or sharp knife to make three decorative slits. Bake at 375 F for 20 minutes. Let cool for 5-10 minutes and slice with a sharp bread knife. Egg wash optional for yummy crispy french bread crust.