Gather all ingredients.
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Add sugar and yeast to the warm water and let proof.
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Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.
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Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl
cover
and let rise until doubled in size.
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Once doubled
punch down and divide into three. Place back in the bowl
cover
and let rise again.
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Once doubled
punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets
cover with a towel
and let rise.
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Preheat the oven to 450 degrees F (230 degrees C).
Mist loaves with water and place in the preheated oven.
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Bake until loaves are golden brown and sound hollow when tapped on the bottom
25 to 30 minutes. Mist loaves with water and turn occasionally while they bake.
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Cook’s Note
When it comes time to let the dough rise
I put it in the oven with the light on for a perfect rising temperature.
Editor's Note:
Based on review feedback
we have edited this recipe to include a bake time of 25 to 30 minutes.