In the bowl of your stand mixer, add water, yeast and sugar. Stir to combine. Let sit for 5 to 10 minutes, until foamy. Meanwhile, spray a large bowl with nonstick spray. Set aside.
Add salt, olive oil and 3 cups of flour to the bowl. Mix using dough hook. Once combined add 2 more cups of flour. Mix again. Add remaining cup of flour, 1/4 cup at a time, until a soft ball forms. You may not need all of the last cup of flour.
Place in the greased bowl. Turn to coat. Cover bowl with towel and place in a warm place to double in size, about 1 hour.
Flour a large surface. Line a large baking sheet with parchment paper, set aside. Divide dough in half. Roll one half into a 9x12-inch rectangle. Tightly roll, jelly roll style. Place on the prepared baking sheet. Repeat with remaining dough. Lightly slash each loaf 3 or 4 times with a serated knife. Cover with a towel and allow to rise until doubled, 30 to 45 minutes.
Preheat oven to 375 degrees. Brush risen loaves with beaten egg. Make sure you cover the entire surface of the loaves. Bake for 20 to 25 minutes, until golden.