1 package active dry yeast
1-1/2 cups warm water
1 Tablespoon sugar
1-1/2 teaspoons salt
1 Tablespoon butter
4-1/4 cups all-purpose or bread flour
2 teaspoons cornmeal

In large mixing bowl, dissolve yeast in warm water.  Add sugar, salt, butter, and 2 cups of the flour.  Beat until thoroughly mixed.  Add remaining flour till dough is easy to handle.  Knead for five to ten minutes till dough is elastic.  Let rise 60-75 minutes.  Punch down; divide into two equal pieces.  Shape each piece into narrow loaves 14 inches long.

Lightly grease two French bread pans, sprinkle 1 teaspoon cornmeal in each and shake to distribute evenly.  Place loves in pans.  With sharp knife, make 3-4 diagonal slashes 1/4-inch deep.  Do not cover.  Let rise for 45-60 minutes.

Bake at 375° for 25-30 minutes.  Remove from pan at once.

(Recipe adapted from Ecko Bakeware)