Method:

Dissolve the yeast in the lukewarm water in a large bowl. Add sugar and salt and dissolve them. Gradually add flour.

Turn out on a table and knead. Cover with the bowl and let it rest for 10 minutes. Knead.

Let it rise in the bowl for another 1-2 hours until it’s double in bulk. Knead.

Form into two loaves (French-style long ones, round ones in an oven-proof bowl, regular pan loaves, etc.). Sprinkle the bottom of each container with cornmeal and place the bread on it. You don’t need to grease these pans.   Slash the tops of the bread and spread with an egg white, if desired. Let the bread rise another five minutes.

Place in a cold oven and turn it on to 400. It should cook in 35 minutes. (In reality, with our boat oven, we turn the temperature on about halfway, whatever that setting might be. Then when we think about it, we turn the temperature up all the way. We remove the bread when it looks done, but it probably takes longer than 35 minutes.)