In the bowl of an electric stand mixer fitted with the dough hook. Combine the water sugar and yeast. Let the mixture bubble and foam before proceeding (this can take 3-5 minutes).

Dissolve yeast and sugar in warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams up, the yeast mixture can be used because the yeast is active. If it does not foam, the yeast should be discarded.

Add the salt, oil and 1 1/2 cups of flour and mix. Add in 1 1/4 to 1 1/2 more cups of flour gradually. The dough should clear the sides of the bowl and form a soft ball that doesn't leave a lot of dough residue on your fingers. Knead for 2-3 minutes until the dough is smooth. If the dough starts to cling to the sides of the bowl, add 1/4 cup of flour at a time until a sturdy but soft ball of dough forms.

Instead of letting the dough rest for 10 minute spurts and then stirring it down, transfer the dough to a lightly greased bowl and cover with a towel or greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.

Turn the dough onto a lightly greased surface. Pat into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with parchment paper.

You can slash several gashes in the top of the bread now or wait until after it has risen (to avoid the risk of the bread deflating, especially if you don't have a very sharp razor or knife, slash now - see pictures above in the post for a visual).

Cover with greased plastic wrap or a kitchen towel, and let the loaves rise until noticeably puffy and nearly doubled in size, about an hour.

Preheat the oven to 375 degrees F and make sure an oven rack is in the center position. If you haven't already, with a very sharp knife or baker's lame cut several gashes at an angle on the top of each loaf.

Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on another pan on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). Close the oven door quickly.

Bake for 25-30 minutes until golden and baked through. Remove from the oven and slather with melted butter (optional, but delicious).