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In a bowl, dissolve yeast and sugar in warm water.
Add oil and salt and enough flour to make a stiff dough.
Knead 10 minutes on a floured board.
Place in a greased bowl, turning once.
Let rise until doubled, about 1 ½ – 2 hours.
Punch down and let rest for 15 minutes.
Divide the dough in half. Roll each half on a floured surface into a 15-inch long log.
Grease 2 cookie sheets and sprinkle with cornmeal.
Place the dough on the greased cookie sheets
Make 5 slashes diagonally across the tops.
Mix egg and milk and brush on top.
Let rise until double, about 1 hour.
Preheat oven to 375°.
Bake for 25 minutes or until loaves are golden brown and sound hollow when tapped.