2 pkg. active dry yeast
2 1/2 c. warm water
2 tbsp. sugar
1 tbsp. slat
2 tbsp. salad oil
5 1/2-6 1/2 c. all-purpose flour
Corn meal

In large mixer bowl dissolve yeast in warm water. Stir in sugar, salt, oil and 3 cups flour. Beat vigorously 2-3 minutes. Scraping sides of bowl occasionally. Sift in enough additional flour to make a stiff dough. Allow dough to rest 10 minutes and stir down. Repeat resting and stirring down 4 more times.

Meanwhile grease 2 large cookie sheets and sprinkle with corn meal. Turn dough onto floured surface; knead only enough to coat dough (2-3 times) so it can be handled. Divide in half, roll into 12 x 9 inch rectangle. Roll up each from the long side. Pinch seam to seal; place on cookie sheet. Cover and let rise at room temperature until nearly double, about 30 minutes. Preheat oven to 400 degrees. With sharp knife make 3 diagonal gashes on each loaf. Bake for 25-30 minutes.