|Warm water||2 Cup (32 tbs)|
|Dry yeast||2 Tablespoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Coarse salt||To Taste|
Measure water into large mixing bowl.
Add sugar and stir to dissolve.
Sprinkle yeast over water and let stand 10 minutes.
Stir in salt, oil and half of flour.
Beat until smooth.
Add enough of remaining flour to make a firm but not stiff dough, mixing first with spoon then with hand.
Turn out on floured board and knead until smooth and elastic and small bubbles appear under the surface.
Put in large greased bowl, brush top lightly with oil, cover with a damp cloth and let rise in a warm place until double in bulk, about 45 minutes.
Punch down dough and divide into 2 equal parts.
Shape each part into a slightly oval loat.
Grease a large cookie sheet well and sprinkle with cornmeal.
Put loaves close together on sheet (so sides are touching).
Brush tops with oil and sprinkle generously with coarse salt.
Let rise in a warm place until double, about 45 minutes.
Heat oven to 400 degrees.
Bake bread about 35 minutes or until loaves sound hollow when tapped on top.
Cool on racks.