French Peasant Bread

1 pkg. dry yeast (2 ¼ tsp.)
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
Oil
Corn meal
Melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size.

Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour.

Brush the top with melted butter and bake at 425° for 10 minutes. Reduce oven temperature to 375° and bake an additional 15 minutes.

Remove from oven and brush again with butter. Serve warm.