1 pkg. yeast
2 c. lukewarm water
1 1/4 tbsp. salt
1 tbsp. sugar
6 to 7 c. sifted flour

Dissolve the yeast in the water and add the salt and sugar, stirring thoroughly. Add the flour, 1 cup at a time, beating it in with a wooden spoon. Or use the dough hook on an electric mixer at low speed. Add enough flour to make a fairly stiff dough.

When the dough is thoroughly mixed, shape it into a ball. Place in a greased bowl and grease the top. Cover with a towel and let stand in a warm place (80 to 85 degrees) until doubled in size. Turn the dough out onto a lightly floured board and shape into 2 long French-style loaves or round Italian style loaves. Arrange on a baking sheet heavily sprinkled with cornmeal and allow to rise 5 minutes. Slash the tops of the loaves in 2 or 3 places with a knife or scissors. Brush the loaves until they are crusty and done, about 40 to 45 minutes.