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

1. Dissolve the yeast in the water, beating it in with a wooden spoon, or use dough hooks on an electric mixer at low speed.

2. Add enough flour to make a fairly stiff dough.

3. When the dough is thoroughly mixed shape into a ball. Place in a greased bowl and grease top. Cover with towel and let stand in warm place (80-85 degrees) until double in bulk.

HINT: (In winter, put a pan of boiling water in the bottom of your oven and put bowl on rack. Close the door to help rise.)

4. Turn dough out onto lightly floured board. Shape into two long loaves. Arrange on baking sheet which have been sprinkled with corn meal. Allow to rise 5 minutes.

5. Slash the tops in 2-3 places. Brush with water and place in cold oven. Set oven to 400 degrees and place a pan of boiling water in bottom of oven. Bake 40-45 minutes until crusty.