In a large mixing bowl add the water, yeast and sugar. Let sit until bubbly, about 3-5 minutes.
Then add the vinegar, salt, oil and flour, one cup at a time. Knead on medium speed for 10 minutes.
Place the dough into a greased bowl and let it raise to the top, punch it down and raise again, repeated 2-5 times. Once this has been done multiple times put the dough on a greased counter top and divide into 2 sections.
Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet.
Roll the dough balls into long french bread shapes. Place on the cornmeal covered cookie sheet and slash the tops of the bread diagonally with a very sharp knife.
Combine the egg and water together and beat well. Take a brush and spread the egg and water mixture over the bread loaves, this will make the crust crunchy, shiny and golden brown during baking.
Let the loaves rise for 30 minutes or until doubled.
Preheat the oven to 375 degrees and bake for 25-30 minutes.