***French Peasant Bread***

courtesy of Ashley Beck

INGREDIENTS 

1 package dry yeast (2 1/2 teaspoons)
2 cups warm water
1 T Sugar
2 t salt
4 cups flour

corn meal
melted butter

DIRECTIONS

Mix water and sugar and warm (100 degrees).

Please yeast on top or sugar/water mixture.

Add Salt and flour and stir till 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 and additional hour.

Brush the top with melted butter and bake at 425 degrees for 10 minutes.

Reduce oven  temperature to 375 degrees and cook an additional 15 minutes.

Remove from oven and brush again with butter.

Serve warm!