Italian Picnic Bread

Makes 2 or 3 loaves.

2 packages RapidRise yeast
1 teaspoon granulated sugar
2 1/2 cups tepid water (110 degrees F), divided
6 1/2 cups unbleached bread flour, divided
1 teaspoon salt
1 teaspoon water
1/2 cup cornmeal

Dissolve the sugar in 1 cup of tepid water. Stir in yeast. Let the mixture stand for 5 minutes to proof. (The yeast should be foaming if the mixture is working.)

In a mixing bowl add remaining water to the yeast mixture. Add 4 cups of the flour. Beat the mixture for 10 minutes. The dough should pull away from side of the mixing bowl when it is well blended.

Mix the salt with the 1 teaspoon water and add it to the bread dough. Add the remaining 2 1/2 cups of flour. Knead the mixture with the dough hook of an electric mixture for five minutes. If kneading by hand, knead dough for 15 minutes on a lightly floured surface. (Add a splash more water if dough becomes dry.)

Oil a large mixing bowl. Add dough to mixing bowl and cover with a clean towel. Let rise 1 1/2 hours or until doubled in size.

Punch down and form the dough into 2 or 3 long loaves. Lightly flour a clean a surface and place loaves on it, covering again with a clean towel. Let loaves rise to double in size for about 45 minutes.

Preheat oven to 450 degrees F.

Place a baking pan of hot water on the lowest shelf in the oven. (This will give Italian Bread a wonderful crust.) Place the loaves on a baking sheet or pizza stone that has been covered with cornmeal.

Bake for about 25 minutes, or until golden brown. The loaves sound hollow when tapped. Cool the bread on a metal rack, tear or slice to serve.

Store airtight in plastic wrap.