Into a bowl of
Water (1 1/4 cups)
heated to about 100 degrees F (35 degrees C), dissolve
Active Dry Yeast (1 pckg)
. Stir, then allow to sit for 10 minutes.
Into the bowl of a stand mixer fitted with a paddle attachment, add
All-Purpose Flour (3 cups)
Salt (1/2 tsp)
Granulated Sugar (1/2 Tbsp)
, and the yeast mixture. Mix on low until dough comes together.
Olive Oil (1 Tbsp)
. Mix to combine.
Switch to a dough hook and knead the dough on the lowest setting for 2 minutes.
All-Purpose Flour (1/4 cup)
. Continue to mix on the lowest setting until flour is incorporated, about 6 minutes.
Transfer dough to a bowl. Cover and let rise for 1 hour and 30 minutes.
Press the air out of the dough, then turn it out onto a lightly floured surface. Knead it a few times so it is easier to work with.
Divide the dough in half.
Roll each piece out until it is about 12 inches long.
Transfer the loaves to a baking pan dusted with
Cornmeal (to taste)
. Using a knife, make small cuts across the tops of the loaves.
Water (1 Tbsp)
. Brush over the tops of the bread.
Let the loaves rise for 45 minutes, until double in size.
Preheat oven to 425 degrees F (220 degrees C).
Bake for 18-30 minutes or until golden brown.