Elaine's Basic Bread

2.5 C. warm water
2 pkg. rapid rise or regular yeast
1/4 C. sugar
1 Tbsp. salt
1/4 C. olive oil
3 C. bread flour
     Beat for 3 min. (by hand or mixer). Add 3 more C. bread flour; mix well. Stir down every 7 min. x 5. Add enough more flour (~1/2 C.) to be easily handled. Knead for several minutes. Divide into 4 parts. Roll or pat each into a rectangle about 1/3" thickness.
     Spread with either basil, cooked sun-dried tomatoes, and feta cheese, or grated cheddar cheese with ancho chili powder, or sauteed onions & mushrooms, or parmesan cheese, ... or leave plain.
     Roll up from one short end to the other, squeezing somewhat to make the loaf longer and to get in more layers. (The rolling provides some body, so the loaf doesn't just flatten.) Tuck in the ends and place on cookie sheet which was previously sprinkled with corn meal.
     Brush with a beaten egg (or Egg Beaters) and sprinkle with either sesame seeds or parmesan cheese.
     Let rise in a warm place for about 20-25 min, or until double in bulk. Bake at 375oF for about 20 min. You may need to switch the 2 top loaves with the 2 bottom loaves halfway through the baking to ensure even browning.