1/2 env. dry yeast
1 c. warm water
3 c. sifted all-purpose flour
1/2 tsp. salt
2 tbsp. white cornmeal

Put yeast in small bowl with 1/2 cup warm water; let stand 5 minutes. In a large bowl, combine flour and salt. Using electric mixer, beat in yeast and other 1/2 cup of warm water. Dough should form a ball. Use a little more flour or water, if necessary. Turn onto floured board and knead 10 minutes or use dough nook of mixer and knead or cut in 2 pieces and put in food processor with steel blade. Spray a large bowl with non-stick spray (Pam) and put in dough to rise. Cover bowl, put in warm draft-free place for about 1 hour. Punch dough down, cover, and let rise again about 45 minutes. Punch down and put onto floured board. Let rest, then roll into traditional French baguettes. Coat baking sheet with non-stick spray and sprinkle with cornmeal. Put shaped dough on baking sheet; cover and let rise again 30 minutes.

Preheat oven to 400 degrees. Fill large, flat baking pan with hot water and put it on floor of oven. Slash top of dough about 1/3 inch deep and brush with water. Put bread, still on its baking sheet, in center of oven and sprinkle inside of oven with drops of water. Bake for 30 minutes, sprinkling or spraying inside of oven with water every 5 minutes for first 15 minutes of baking time. Bread should sound hollow when tapped or, go to your local French bakery and buy a loaf of French bread for $1.39!