1 pkg dry yeast (2 1⁄4 tsp) 2 C warm water 1 Tbsp sugar 2 tsp salt 4 C flour
Mix in a large bowl until blended. Cover and let rise until it has doubled in size (about 1 hour).
Divide into 2 rounds and place on a cookie sheet. Cover and let rise for 1 hour.
Brush with melted butter and sprinkle with cornmeal.
Bake at 425 for 10 minutes. Reduce temperature to 375 and bake for 15 more minutes.
Cook Time: 25 minutes
Source: Marci Bedingfield