Dissolve yeast in the warm water. Add salt and sugar then add 2 cups of flour at a time, mix after each addition. Add until a soft dough that you can handle is made. Turn out on flat surface with the rest of the flour. Knead until all flour is absorbed and bread is smooth.
Place in greased bowl and let rise until double. Punch down, cut into two halves. Shape into two 12 inch long loaves. Place on greased sheet and let rise. Carefully make 4 narrow slits in each loaf. Sprinkle with cornmeal. Bake 15 to 20 minutes in 450 degree F oven. For a more golden color brush with butter after removing from oven.
Will rise and be baked in two hours.
Source: Taste of Home
By Ann Winberg from Loup City, NE