Combine ½ cup warm water, yeast and sugar. Let proof for 10 min. Add remaining water, oil, salt and 3 cups flour. Use dough hook on stand mixer, and knead about 5 min. Lay on generously floured surface. Knead every 10 min., 2 or 3 times for 1 hour. Divide dough into 2 portions. Spread into rectangular shape and roll up jellyroll style. Tuck ends loosely. Place on lightly greased cookie sheet. Cut diagonal lines across about 1 inch deep. Brush tops with beaten egg wash mixture. Let rise 30 min. Bake at 425ºF for 16 min., then at 375ºF for 18-20 min.