Preparation:

1. Stir the yeast and sugar into the warm water in a 2-cup measure and let stand until it is foamy, about 3 to 5 minutes.
2. Place the flour and salt in the work bowl of a Ciusinart Food Processor fitted with the dough blade and process to combine, about 20 seconds.
3. Add the cold water and 2 tablespoons oil to the yeast mixture. With the machine running (use dough speed if available), pour the liquid through the feed tube in a steady stream as fast as the flour absorbs it, about 35 seconds.
4. Once the dough pulls away from the sides of the work bowl, process an additional 40 to 45 seconds to knead the dough.
5. Place the dough in a lightly floured plastic food storage bag. Let rise in a warm place until doubled in size, about 45 minutes.
6. Divide the dough in half and roll it into 10-inch rounds. Place the rounds on the baking sheet sprayed with cooking spray.
7. Use kitchen shears to make decorative cuts in the dough. Pull the dough from the edges, opening the cuts to give a lattice appearance.
8. Brush the dough with the remaining oil and sprinkle with salt.
9. Cover the loaves with plastic wrap coated with cooking spray and let them rise until puffy, about 20 minutes.
10. Preheat oven to 450˚F. Bake the loaves until golden and crisp, about 20 to 25 minutes.
11. Let them cool slightly on wire racks. Serve warm.