1 tbsp. (1 packet) yeast
1 tbsp. sugar
1 tbsp. salt
2 c. warm water (not over 110 degrees)
5 1/2 to 6 c. King Arthur flour
Cornmeal
Boiling water

MIX IT: Mix the first 4 ingredients. Let stand until salt, sugar and yeast are dissolved. Gradually add flour to liquid and mix thoroughly until dough pulls from sides of bowl. Turn out onto floured surface to knead. (This may be a little messy, but don't give up!)

KNEAD IT: Fold the fat edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90 degrees. Repeat this process in a rhythmic, rocking motion for 5 minutes sprinkling only enough flour on the board to prevent sticking. Let dough rest while you scrape out and grease the mixing bowl. Knead dough again for 2 to 3 minutes. (Until original mess is bouncy and smooth!)

LET IT RISE: Place dough in bowl and turn over once to grease the top. Cover with a damp towel and keep warm until dough doubles in bulk (1 to 2 hours).

SHAPE IT: Punch down dough with your fist and briefly knead out any air bubbles. Cut in half and shape into 2 Italian or French-style loaves. Place them on a cookie sheet generously sprinkled with corn meal. Rest for 5 minutes.

BAKE IT: Lightly slash the tops 3 or more times diagonally and brush with cold water. Place on rack in cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400 degrees for 35 to 45 minutes (while King Arthur works his magic in the oven), until crust is golden brown and sounds hollow to the touch.

For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat oven and roasting pan with water to 500 degrees for 15 minutes. Brush loaves with cold water, place in oven and bake 10 minutes. Lower temperature to 400 degrees and bake 10 more minutes. Cool and devour!

For a heartier, more nutritious bread, substitute 2 cups of King Arthur stone- ground whole wheat flour for 2 cups of King Arthur unbleached white.