In a medium bowl combine the yeast, water, sugar and oil. Stir well and then allow to sit until frothy, about 5 minutes.
Slowly add in the flour and salt and mix until the dough starts to come together. Begin mixing more quickly and continue to mix until the dough pulls away from the sides of the bowl.
Coat a large bowl with a little oil; place the dough in the greased bowl and turn to coat the dough. Cover the bowl with plastic wrap and place in a warm spot until the dough doubles in size, about 2 hours.
Gently deflate the dough with your fist and divide into two equal portions. Place both portions on a floured surface. Pat each portion into a large rectangle, about ¾-inch thick. Roll up the dough tightly to form a loaf. Pinch the edges of the dough and tuck into the roll to seal the ends. Gently roll the dough back and forth to slightly taper the ends.
Place both loaves on a large baking sheet lightly sprinkled with some cornmeal. Using a sharp knife, cut ¼-inch-deep slashes across the loaves at 2-inch intervals. Let rise until doubled in size, about 1 hour.
Preheat the oven to 375 degrees. Brush the loaves with some cold water and bake until the bread is golden brown and sounds hollow when tapped, about 30 minutes. Remove the bread from the oven and allow to cool.