2 T. active dry yeast 2 c. warm water (110-115 degrees)
2 t.. salt
1 t. sugar
4-1/2 to 5 c. bread flour
1 t. cornmeal
In a large bowl, dissolve the yeast in warm water. Add the salt, sugar and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two 12 inch long loaves. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 450 degrees for 15-20 minutes or until golden brown.
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