Dissolve the yeast and sugar in the warm water and allow to sit for 10 minutes. It should start to bubble up.

Mix in 1/2 of the flour, and all of the vital wheat gluten and salt. Gradually add in the rest of the flour until a soft dough forms. You may not need all of the flour.

Knead the dough by hand for 12-15 minutes or in a stand mixer for 8-10 minutes.

Turn your dough out onto a flat surface (a clean counter top or large cutting board works well) and spray the entire loaf lightly with cooking spray. Cover with plastic wrap and allow to rise.

Return to the dough approximately every 20 minutes and knead 3-4 times. Replace the plastic wrap each time - ensuring the dough is completely covered.

After the dough has risen for 1 hour, punch it down and divide it into two balls.

Roll out each ball into a rectangle and roll it up lengthwise and taper the loaf at the ends. Cut 5-6 slits across the top, approximately 1/4 inch deep. Repeat with the other ball of dough.

Line a baking sheet with parchment paper or foil and sprinkle with corn starch. Gently transfer the loaves to the cookie sheet and cover with greased plastic wrap.

Allow rising until doubled in size, approximately 30 minutes.

Meanwhile, preheat your oven to 375 degrees and place an oven-safe dish filled with water on the bottom rack of the oven.

Make the egg wash by whisking together the egg and milk.

Once your loaves have doubled in size, brush them with your egg wash and bake in the oven for 25-30 minutes - reapplying the egg wash halfway through. The bread should be golden brown.

Allow bread to cool prior to serving.