• 2 packages dry yeast
• 2-1/2 cups warm water  (110 - 115 degrees F)
• 1 tsp. sugar
• 6 cups all purpose flour
• 1-1/2 tsp. salt

In a large bowl, sprinkle yeast and sugar over warm water; let stand for about 5 minutes.  Stir in 2 cups of flour and all salt, cover and let rise for 1/2 hour. 

Stir in just enough remaining flour to make a soft dough; knead for 10 minutes on a floured surface.  Place dough in a large, greased bowl, turning to ensure all surfaces of dough are greased.  Cover and let rise at room temperature 2 1/2 hours, until doubled. 

Punch down the dough.  Divide dough in half, placing one half on a floured surface and leaving the other in the bowl.  Roll out dough so it is 12″X6″.  Starting with the 12″ side, roll tightly, sealing all seams.  Grease a cookie sheet and sprinkle with cornmeal; place loaf on sheet.  Repeat with rest of dough.  Cover and let rise at room temperature for about one hour. 

Preheat oven to 425 F.  Moisten loaves with a little water, make several cuts across the tops with a sharp knife, then bake for 25-30 minutes.  Remove immediately from pan and let cool. 

Enjoy!

It looks a little daunting, but is really a very easy recipe.  Just make sure you have enough time to let it rise!