5 c. unbleached flour
1 1/2 tsp. active dry yeast
1 1/2 tsp. salt
1 1/2 tsp. corn oil
1 tbsp. sugar
2 c. very warm water
Cornmeal for sprinkling

In a large bowl mix dry ingredients and corn oil. Pour in 2 cups of water and mix thoroughly (I use a little less water to make a very stiff dough, just a little sticky). Do not knead, just mix thoroughly. Cover bowl with plastic wrap and let rise at room temperature overnight or at least 6 hours. Cough will more than double and may fall somewhat.

Butter two 7 1/2 x 3 1/2 bread pans. Sprinkle with cornmeal. Divide dough without kneading and place in pans. Cover and let rise for 1 1/2 to 2 hours or until double. Bake for 1 hour at 350 degrees. Remove from pans as soon as possible and let cool on racks.

Recipe may be doubled, use professional bread pans (4 1/2 x 12).