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French Peasant Bread

• 1 pkg            Yeast

• 2 C               Water, warm (105 - 115 degrees)

• 1 T                Sugar

• 4 C               Unbleached all purpose flour (or mix 1/2 and 1/2 with bread flour)

• 2 T                Olive oil

• 2 t                 Salt

•                      Semolina or corn meal for sprinkling

• 2 T                Melted butter

Preheat the oven to 425 degrees.

In a large bowl, place water, yeast and sugar.  Stir until dissolved and allow to bloom at room temperature for 10 to 15 minutes or until foamy.  Stir in salt and flour.  Mix well.  Dough will be sticky.  Scrape into a large, greased bowl and cover with a towel.  Let rise 45 minutes in a warm place.  Stir dough down.

Grease and sprinkle with semolina, or parchment line and sprinkle with semolina, 2 1/2 sheet pans.  Mound dough in middle and allow to rise, uncovered, for 45 minutes.

Brush gently with melted butter and place in the oven.  Bake 10 minutes at 425 degrees then reduce heat to 375 and bake an additional 20 minutes.  Loaf should be flat and crusty.

Yield:  2 servings (loaves)