In a large bowl (I use the metal bowl of my mixer) add yeast, 1/2 cup of warm water, and sugar.

Let this proof for 10 minutes. The yeast will bubble and begin working its magic.

Add 2 cups of water, oil, salt and 3 cups of flour and mix until the flour is incorporated.

Then add the other 3 cups of flour gradually.

Knead the mixture for 5 minutes (by hand on in a mixer)

Turn out dough on a floured surface.

Knead every ten minutes two times for the next hour.

Cut the dough into 4 pieces for smaller loaves or cut in half for larger loaves.

Place dough onto a parchment-lined baking sheet.

Brush with beaten egg white.

Cut the loaves of bread diagonally 3 times on each loaf.

Let the dough rise until it's doubled in size for about 30 minutes.

Bake at 425° for 10 minutes, then bake at 375° for 20 minutes. (check loaves that are larger, you may need to add 5 minutes. You can often tell by the outside color or remove a loaf and slice it)

Allow bread to cool for 5 minutes for best results for slicing (if you can wait that long)