2 1/4 c. water
5 1/2 to 6 1/2 c. white flour
1 tbsp. sugar
1 tbsp. salt
2 pkgs. active dry yeast

Heat water until very warm (120 to 130 degrees). In a large bowl, blend warm liquid, 2 cups flour, sugar, salt and yeast at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in greased bowl; turn greased side up. Cover, let rise in warm place about 1 hour. Generously grease 2 cookie sheets and sprinkle with cornmeal. Punch down dough and divide into 12 parts. Shape each part into a roll and place on prepared sheets. Make an "x" slash on each roll about 1/4 inch deep. Cover, let rise in warm place about 1 hour. Brush rolls with water. Place a shallow pan of water in bottom of 400 degree oven. Place bread on rack above water and bake for about 15 minutes or until golden brown. Immediately remove from cookie sheet.