Never-Fail French Bread

So, I got a couple of requests for the French Bread recipe, so here it is:

2 pkgs . active dry yeast (2 T.) "It's alive!" :)
1/2 cup luke warm water
2 cups hot water
3 T. of mmmm....sugar
1 T. salt
1/3 cup oil
6 cups flour
slightly roughed up egg white

Dissolve yeast in luke warm water. In large mixing bowl, combine hot water, the mmmm...sugar, salt, oil and 3 cups of flour. Add dissolved yeast. Beat until smooth and well blended. Add remaining flour to make a soft dough (about the consistency of your stomach) that can still be mixed with a spoon. Leave spoon in batter and allow dough to power nap for 10 minutes. Stir down batter, let dough power nap again, then repeat the process of stirring dough followed by 10 minute power naps until it has been done a total of 5 times. Turn dough onto lightly floured surface and knead like a kitty cat only enough to coat dough with flour so it can be handled. Divide dough into two parts. Roll each part into a rectangle (9 x 12"). Rollup like a jelly roll. Arrange lengthwise on greased cookie sheet. Repeat with remaining portion of dough. Brush tops with roughed up egg white. With a sharp knife, slash with a vengeance the tops diagonally about 3 times across loaf and make the "Psycho" sound effect. Cover and allow to rise until double in bulk, about 30 minutes. Bake at 375 degrees for approximately 20-25 minutes, or until golden brown. Makes two loaves. Note: this bread also makes good cinnamon rolls. You can double this recipe and it also freezes well.