In a small bowl, dissolve the instant dry yeast in ½ cup of warm water along with the sugar. Stir gently and allow the mixture to sit for approximately 5 minutes, or until it becomes foamy. This indicates that the yeast is active and ready for use.

In a large mixing bowl or the bowl of a stand mixer, combine 2 cups of hot water, salt, oil, and 3 cups of flour. Stir well until a smooth mixture forms.

Next, add the yeast mixture and the remaining 3 cups of flour. Using a stand mixer fitted with a dough hook, knead for approximately 5-7 minutes until a soft, elastic dough forms. If mixing by hand, knead on a floured surface until smooth and pliable.

Transfer the dough onto a lightly floured surface. Divide it into 8 equal portions for footlong-style loaves, or 16 portions for smaller sandwich rolls.

Flatten each portion into a rectangular shape, then roll it tightly lengthwise to form a cylindrical loaf. Place the shaped dough on a parchment-lined baking sheet, ensuring adequate spacing between each loaf.

Allow the dough to rest for 10 minutes. This brief resting period allows the gluten to relax, making the dough easier to work with.

After 10 minutes, use a sharp knife or a bread lame to score three shallow slits across the top of each loaf.

Cover the loaves loosely with a clean kitchen towel and let them rise in a warm environment for 20-30 minutes, or until they have visibly expanded.

In a small bowl, whisk together one beaten egg and 1 tablespoon of water to create an egg wash.

Brush the egg wash over the tops of the risen loaves, then evenly sprinkle with shredded cheddar cheese and Italian seasoning.

Preheat the oven to 375°F (190°C). Bake the loaves for 20-25 minutes, or until the tops are golden brown and the cheese is fully melted.

Remove the bread from the oven and allow it to cool on a wire rack for at least 10 minutes before slicing. Serve as sandwich bread, toasted garlic bread, or as a standalone snack with butter.