2 cups of water, 95-110°F
1 tablespoon of yeast, or 2 packages
1 tablespoon of sugar
2½ teaspoon of salt
4 – 8 cups of flour
Add all but the flour in a large mixing bowl, and stir. Add flour until it is difficult to stir and pulls from the side of the bowl.
On a flour coated surface knead the dough until it feels stiff, and keeps it’s shape when let go. You may need to add more flour until you reach this stage.
Let the dough rise until double in size. This completely depends on the yeast, temperature, and a few other factors. What I do is draw a circle in the flour that is the doubles size, so there is no guesswork.
Roll the dough between your hands to give it a long shape. The thinner it is, the harder the crust. You should have between 4-8 long loaves. Slice the loaves diagonally across the top. This will allow the bread to rise without cracking.
Lightly grease a cookie sheet, and sprinkle with corn meal.
Preheat oven to 400°F
Bake for 20-35 minutes. The crust will be a golden brown when done.
Let stand for at least 10 minutes before cutting.