In a large mixing bowl, ADD warm water; DISSOLVE yeast and sugar; allow yeast to proof (foam), about 10 minutes.
ADD oil, salt and first batch of flour; BEAT mixture for 2 minutes; STIR in remaining flour to make a stiff dough.
KNEAD dough until smooth and elastic, about 10 minutes.
OIL large mixing bowl; PLACE dough in bowl, TURNING to coat with oil; COVER with towel; let RISE until doubled in size.
PUNCH dough down; DIVIDE in half; SHAPE into two long, slender loaves.
Lightly COAT a French bread pan (or a cookie sheet) with vegetable oil spray (e.g., PAM); PLACE loaves in pan; CUT 5 or so diagonal slits on top of each loaf.
COVER; let RISE until doubled.
BAKE at 375° until golden brown, about 30 minutesNOTE: to get an extra crunchy crust, spray water on the loaves part way through baking.
Per Serving (excluding unknown items): 1194 Calories; 19g Fat (14.3% calories from fat); 37g Protein; 216g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4289mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.