Very Basic Easy White Bread

This is a double loaf recipe I first saw used in a Community Kitchen, culinary arts training program for disadvantaged people in Portland, Maine. No sugar? That's what I said... I usually proof my yeast with a teaspoon or so of sugar, but I assure you the recipe works without it... And it's very simple.

• Ready In: 3 hrs 20 mins
• Yields: 2 Loaves

Ingredients

• 2  tablespoons yellow cornmeal, for dusting pans
• 6  cups bread flour
• 4 1⁄2 teaspoons  yeast
• 2  teaspoons salt
• 2 1⁄2 cups warm water (100-115 degrees)
•  cooking spray or   oil

Directions

1. In large bowl combine flour yeast and salt Add water and stir until a stiff dough forms Turn dough out onto a floured surface.
2. Knead until dough is smooth and elastic Lightly oil bowl and top of dough.
3. Cover with plastic wrap and leave in a warm place to rise until doubled in size.
4. Punch down dough.
5. Divide into two equal pieces.
6. Shape and place in pans, cover and allow to rise until doubled.
7. Set oven to 425 degrees Bake until bread is golden brown and sounds hollow when tapped.