Ingredients:
2 packets (1/2 oz, or 4, 1/2 tsp) active dry yeast
2 tbs sugar (honey, if you have it available)
2 cups water
3 1/2 cups all purpose flour
2 tsp salt
corn oil for the rising bowl
corn meal for dusting the pan
Start the yeast in one half cup of warm water and then add sugar. It should rise a bit and get frothy.
In a larger bowl, combine flour and salt. Then add the yeast mixture, and stir in one more cup of warm water. Add more flour or water until the dough comes together and is workable.
Knead for 3 or 4 minutes. I don't know what this does, but I read it is necessary.
Place the dough ball in a lightly oiled bowl, cover with a dish towel and set in a warm place to rise.
When it has doubled in volume, punch it down ( I like that), cut it tin half, and roll each half out into cigar-shaped loaves. Score the tops, and put on your baking pan dusted with corn meal.
Preheat your oven to 425 F and cover the loaves for the second rise. When they've doubled in size, or after about 20 minutes, they are ready.
Bake for 20 minutes (keep an eye on them) and allow to cool before you indulge.
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