Italian Peasant Bread

This is one of my granddaughter's favorite. It is wonderful fresh from the oven and served with spaghetti or with a hearty soup (see some of my soups). Slather it with butter for a high calorie treat. It smells soooo good baking. The best part is you don't have to shape the loaves. Just mold them and put them on a baking sheet free form. If they look irregular that is O.K.

• Ready In: 4 hrs 30 mins
• Yields: 2-3 loaves

Ingredients

• 2  tablespoons  regular dry yeast
• 2 1⁄2 cups water (110 degrees)
• 4  cups flour
• 1  teaspoon salt, dissolved in
• 1  teaspoon water
• 2 1⁄2 cups  more flour (added as needed)
•  cornmeal

Directions

1. Dissolve the yeast in the warm water.
2. Add the 4 cups flour (this can be done by hand and mixed well or in the mixer using a bread hook).
3. Add the salt water and the extra flour.
4. Knead for 15 minutes, or if you are using a bread hook, beat for 5 minutes.
5. If you need it a little bit more elastic, add a few drops of water.
6. Place dough on a slightly floured counter and cover with a large bowl.
7. Rise 1-2 hours till double; punch down and rise again for 1 1/2 hours.
8. Punch down and mold into 2-3 loaves--DON'T WORRY ABOUT THE SHAPE.
9. Place on a baking sheet sprinkled with cornmeal.
10. Rise again.
11. Bake in upper third of your oven--putting a small pan of water on the bottom of the oven for a good crust (you can do this without the water too).
12. Bake 425-450 degree oven for 25 minutes.
13. Watch and if it is getting too brown, cover them with foil.