Ingredients
1 package (1/4 ounce) active dry yeast1-1/2 cups warm water (110° to 115°), divided1 tablespoon sugar2 teaspoons salt1 tablespoon shortening, melted4 to 5 cups all-purpose flourCornmeal
Preparation
In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining 1 cup water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.
With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.
