In the bowl of a standing mixer, combine yeast, sugar, and warm water. Let the mixture sit for 5 minutes and bubble.

Using the dough hook attachment, add the salt, oil, and 3 cups of flour to the yeast mixture. Churn on the lowest setting until the flour is mixed into the yeast, roughly 1-2 minutes.

Stop the mixer and add the next cup of flour. Start on the lowest setting for about 30 seconds and crank it up to the 2nd notch until all of the flour is incorporated. (roughly another 30 seconds.

Repeat step 3, 2 more times, until all 6 cups of flour have been added to the mixture. After incorporating the 6^th cup of flour, kneed the dough in the bowl for 3-5 minutes, until the dough is tacky to the touch. (When you touch it your fingers don't stick but the dough still has give to it.)

Move the dough into an oiled bowl and cover. Store in a warm place and allow the dough to double in size. (Roughly an hour depending on the day)

Punch the dough down and divide into two logs. Let rest for 10 minutes. While the dough is resting, mix thee egg white and teaspoon of water together in a small bowl.

After 10 minutes, shape the logs into two long loaves and place on a parchment covered baking sheet.

Brush the loaves with the egg wash and cover with a damp towel. Keep remaining egg wash to use during the bake time. Allow the loaves to rest 45 minutes, or until doubled in size. Preheat the oven to 375°F.

Score the tops of the loaves by slicing 4 diagonal cuts along the tops of the loaves. Bake in the oven for 20 minutes. After 20 minutes, remove and brush the loaves again with the egg wash. Bake for an additional 15-20 minutes. Remove from the oven and allow to cool before enjoying.