Peasant Bread


1 pkg dry yeast (2 14 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