Bread Loaf

2 Cups Lukewarm water
1 package dry yeast
1 tablespoon sugar
2 teaspoon salt
4 cups bread flour (all purpose flour will do)
1 tablespoon cornmeal
Melted Butter

In a large bowl combine water, yeast, sugar and salt. Stir until dissolved. Stir in bread flour. Turn the dough out on to a floured plate.

Clean the bowl and grease with butter. Return the dough to the bowl and cover with damp towel. Let rise in a warm place for 45 minutes or until double in bulk.

Grease a baking sheet and sprinkle it with 1 tablespoon of cornmeal. Flour your hands and divide the dough into 2 parts. Shape each part into an oblong loaf but don't kneed. Place both loads onto a baking sheet. Let the loaves rise another 45 minutes until almost double.

Preheat oven to 425.

Brush the tops of the loaves with melted butter and bake for 10 minutes. While loaves are still hot, brush with more butter. Sprinkle Rosemary and sea salt on top of loaf. Serve!

Recipe Contributor:  Megan Shea

Recipe Originator:  Robyn Titus.  Bread at Chico Community Ballet Spaghetti Feed.