Dissolve yeast and 2 teaspoons sugar in warm water in a 2 cup liquid measure and let stand until foamy, about 5 minutes.

 Insert dough blade into food processor. Add flour, vital wheat gluten, rest of sugar, and salt. Pulse until combined.

 Add cold water, oil and eggs to yeast mixture in measuring cup.

 With machine running on dough speed, add yeast mixture through tube in steady stream as fast as the flour absorbs it. Once dough cleans the sides of the work bowl and forms a ball, continue processing for 45 seconds to knead dough.

 Place dough in a floured plastic ziplock bag and seal. Let dough rise in a warm place until doubled in sized about 1 to 1½ hours.

 Place dough on lightly floured surface and punch down. Let rest 10-15 minutes. Divide dough into two. Shape.

  Place shaped bread on cookie sheet sprayed with cooking oil. Cover with plastic wrap coated with spray and let rise until double about 45 minutes.

 Preheat oven to 375.

 Brush with egg glaze, bake in lower third of oven for 20 minutes. 

Lower temperature to 350. and bake until brown and hollow, about 10 minutes. Cool on wire rack.