Ingredients:
2 portions dry yeast,
1 tablespoon sugar,
2 cups look warm water,
6 cups flour,
1 teaspoon salt,
1/3 cup cornmeal,
1 teaspoon vegetable oil.
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Recipe: In a glass of lukewarm water dissolve the sugar and stir in the yeast. Check the yeast package instructions before that and follow them, if they are different from my recipe. Wait for about 10 minutes until the yeast blooms, then pour it in a mixer bowl. Add the flour, salt and water and knead with the dough hook for about 8 minutes or until the dough is smooth and pull away from the side of the bowl. If kneading by hand, you should knead for at least 10 minutes. Grease a large bowl with the oil and put the dough, cover with a clean towel. Put the dough in a warm place and wait for about an hour, until the dough doubles in size. After that punch the dough down and form it into 2 loaves. Mix the cornmeal with little flour and sprinkle on your kitchen table. Place the two loaves on the cornmeal mixture and cover them with the towel. Wait until they double in size again. Grease a baking tray and place the loaves on it. Bake the Italian bread in a preheated oven at medium heat for about 30 minutes, or until golden brown and crusty. Let the Italian bread cool down on a rack.
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