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1
In bowl of a standing electric mixer (or a large bowl if kneading by hand) stir together lukewarm water, sugar, yeast, and 1 cup cornmeal and let stand until foamy about 5 minutes.
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2
In another bowl stir together flour and salt and gradually stir enough flour mixture into cornmeal mixture to form a soft dough.
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3
With dough hook knead dough, adding any remaining flour mixture if dough is too sticky, 5 minutes, or until smooth and elastic.
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4
(Alternatively, dough may be kneaded on a floured surface with floured hands until smooth and elastic, 10 to 15 minutes.)
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5
Put dough in an oiled deep bowl, turning to coat with oil.
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6
Cover bowl loosely and let dough rise in a warm place 2 hours, or until doubled in bulk.
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7
(Alternatively, dough may be allowed to rise, covered, in refrigerator overnight.)
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8
Punch down dough and divide into 4 pieces.
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9
Roll each piece between hands to form a 14-inch loaf and put 2 loaves on each of 2 large baking sheets.
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10
With a knife or kitchen scissors make eight to ten 2-inch-long diagonal cuts down length of each loaf and pull open to make decorative holes (exaggerate openings as they will become smaller during rising and baking).
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11
Cover loves loosely and let rise in a warm place until doubled in bulk, about 45 minutes.
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12
Preheat oven to 400F.
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13
Sprinkle loaves with remaining 2 tablespoons cornmeal and bake in upper and lower thirds of oven 25 minutes, or until golden, switching baking sheets between upper and lower oven racks halfway through baking.
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14
Cool loaves on racks.
