French Bread

One (1/4 oz) package dry active yeast
1 cup warm water (110 degrees)
2 tsp sugar
2 Tbsp vegetable oil
3 cups flour, plus more as needed
1 tsp salt
cornmeal for the baking sheet

In bowl of a stand mixer fitted witha dough hook, combine yeast, water, and sugar, and oil. Allow to sit until frothy, about 5 min. With the mixer on low, add in the flour and salt and mix until dough starts to come together. Increase speed to med-high and continue to mix until dough pulls away from the sides of the bowl.

Coat a large bowl with a little oil. place dough in the greased bowl and turn to coat the dough. Cover the bowl with plastic wrap and place in a warm spot until dough doubles in size, about 2 hours.

Gently deflate the dough with your fist and place on floured surface. Pat the dough into a large rectangle, about 3/4 in thick. Roll up the dough tightly to form a loaf. pinch the edges of the dough and tuck into the large baking sheet lightly sprinkled with cornmeal. Using a sharp knife, cut 1/4 in deep slashes across the loaf at 2 in intervals. Let rise until doubled in size, about 1 hour.

Preheat oven to 375. Brush the loaf with some cold water and bake until bread is golden brown and sounds hallow when tapped, about 30 min. Remove bread from oven and cool.