Into a bowl of Water (1 1/4 cup) heated to about 100 degrees F (35 degrees C), dissolve Active Dry Yeast (1 package). Stir, then allow to sit for 10 minutes.
Into the bowl of a stand mixer fitted with a paddle attachment, add All-Purpose Flour (3 cup), Salt (1/2 teaspoon), Granulated Sugar (2 teaspoon), and the yeast mixture. Mix on low until dough comes together.
Add Olive Oil (1 tablespoon). Mix to combine.
Switch to a dough hook and knead the dough on the lowest setting for 2 minutes.
Add All-Purpose Flour (1/4 cup). Continue to mix on the lowest setting until flour is incorporated, about 6 minutes.
Transfer dough to a bowl. Cover and let rise for 1 hour and 30 minutes.
Press the air out of the dough, then turn it out onto a lightly floured surface. Knead it a few times so it is easier to work with.
Divide the dough in half.
Roll each piece out until it is about 12 inches long.
Transfer the loaves to a baking pan dusted with Cornmeal (to taste). Using a knife, make small cuts across the tops of the loaves.
Beat together Water (1 tablespoon) and Egg (1). Brush over the tops of the bread.
Let the loaves rise for 45 minutes, until double in size.
Preheat oven to 425 degrees F (220 degrees C).
Bake for 18-30 minutes or until golden brown.