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1 package dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 teaspoons salt
cornmeal
[Preheat oven to 450 before baking] Dissolve yeast in warm water (110-115 degrees) with 1/4 teaspoon sugar; let stand 5 minutes. By hand, stir in 1 1/2 cups flour and salt. Gradually stir in remaining flour--enough to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning once to grease top. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk.
Punch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes.
1 1/4 cups warm water
3 1/4 cups bread flour
2 teaspoons salt
cornmeal
[Preheat oven to 450 before baking] Dissolve yeast in warm water (110-115 degrees) with 1/4 teaspoon sugar; let stand 5 minutes. By hand, stir in 1 1/2 cups flour and salt. Gradually stir in remaining flour--enough to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning once to grease top. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put the bowl in oven and let rise 1 hour or until double in bulk.
Punch down dough. Divide in half and pat dough into loaves. Place on greased french bread sheet sprinkled with cornmeal. Cover. Turn oven on at 400 degrees for exactly 1 1/2 minutes. Put pans in oven and let rise 1/2 hour. Before baking, preheat oven and throw 1/2 cup water in bottom of oven. Bake 25 minutes.
