2 tsp. sugar
2 tbsp. active dry yeast (2 packets)
7-8 cups flour
2 tsp. salt
2 tbsp. butter, melted
3/4 cup milk, room temperature
1 tsp. caraway seeds (optional)
1 tsp. aniseed (optional)
1/4 cup corn meal

In a bowl, dissolve sugar in 1 cup of lukewarm water. Sir in the yeast until it dissolves. Set mixture in a warm place for about 5 minutes until bubbly and nearly doubled in volume.

Combine 7 cups flour and the salt in a large bowl. When yeast mixture is ready, stir it into the flour, along with the milk. While beating with a wooden spoon, or mixing with your hand, gradually add enough water to form a stiff dough. Start with 1 cup. If necessary, add more flour. When you have a dough that holds together and pulls away from the side of the bowl, turn it out onto a floured surface. Let it "rest" for 10-15 minutes.

Knead by flattening the ball of dough with the heels of your hands 15-20 minutes for a good chewy loaf. If you're using caraway or aniseed, add them during the last stages of kneading.

Divide the dough into 2 equal parts, and put them one at a time into a greased bowl. Turn each over once to lightly grease all sides. Then, form the dough into two round, slightly dome-shaped loaves about 2-inches thick in the center. Sprinkle with corn meal, place on a baking sheet that also has been sprinkled with corn meal, cover with a lint-free cloth, and set in a warm place to rise for about an hour. If you don't have a place that is between 75-85°FF, it may take longer for your dough to rise, and the texture of your bread will be a bit coarser.

While bread is rising, pre-heat oven to 400°FF. When rising is complete, prick the loaves with a fork in decorative patterns.

Bake for 20 minutes, then lower heat to 300°FF and bake for another 40-50 minutes, or until bread is golden and small cracks form in the crust.