2 c. lukewarm water
1 1/2 pkgs. yeast
3 tbsp. sugar
1 tsp. salt
6 to 8 c. flour
(Cornmeal or matzo meal for cookie sheet)

Mix together in a deep bowl: 2 cups lukewarm water, 1 1/2 packages yeast, 3 tablespoons sugar, 1 teaspoon salt. Let sit for about 10 minutes. Add 6 to 8 cups flour until dough is stiff. Knead it until it doesn't stick to your fingers when you poke it.

Form into a ball and put in a buttered bowl, turning it so ball is lightly buttered. Cover with a towel and let rise for 2 to 3 hours, until dough doubles in bulk. Form into 2 to 4 long, thin loaves or 6 to 8 shorter loaves and put on cookie sheet on which you've sprinkled cornmeal. Cut top of loaves with scissors in crosswise slashes and let loaves sit for 1/2 hour. Boil water in a kettle and be prepared to pour into pan on bottom shelf of oven. The steam produced makes the crust. Bake for 20 to 30 minutes. To test doneness, knock on loaf, it should sound hollow.