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1
Combine 1 1/2 cups warm water, yeast, sugar and salt in 2-quart plastic food container or bowl.
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2
Stir in flour with wooden spoon until moistened.
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3
(Dough will look wet and be loose enough to conform to the shape of its container.)
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4
Cover loosely with lid or plastic food wrap; let stand at room temperature about 2 hours or until dough rises and begins to collapse.
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5
Top of dough will have a flattened appearance.)
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6
Cover loosely; refrigerate overnight or up to 7 days.
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7
When ready to form loaf, line large baking sheet with parchment paper; sprinkle with cornmeal.
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8
Set aside.
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9
With floured hands, stretch and shape (do not knead) dough into 1 (16-inch) or 2 (10-inch) long smooth loaves.
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10
Place onto prepared baking sheet; let stand at room temperature, uncovered, 40 minutes.
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11
(Loaf will not rise much during this resting period.)
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12
Fifteen minutes prior to baking time, place broiler pan or 13x9-inch baking pan onto bottom oven rack; carefully pour 2 cups hot water into pan.
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13
Then, heat oven to 450F.
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14
Cut 5 to 8 (1/4-inch) deep diagonal slits across top of loaf with serrated knife.
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15
If desired, brush loaf with water; sprinkle evenly with sesame seed, poppy seed or shredded Parmesan cheese.
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16
Place baking sheet with bread onto middle oven rack.
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17
Bake 35-40 minutes or until crust is golden brown and firm to touch.
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18
Cool completely on wire cooling rack.
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19
Variation: Cheddar Cheese Artisan Bread.
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20
Prepare as directed above, stirring 1/2 cup shredded Cheddar cheese into dough with flour.
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21
Continue as directed above.
