A simple cookie sheet bread recipe

Ingredients

1 pkg. Yeast
¼ cu. warm water
2-¾ - 3 cu. all-purpose flour
1 t. salt
Cornmeal

Directions

Dissolve yeast in warm water. Let stand 5 minutes. Stir in 1-½ cu. flour and salt. Gradually stir in just enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about l0 minutes. Place in greased bowl, turning to grease top. Cover, and let rise at room temperature until double - about 1 hour.

Punch down dough.

On lightly floured surface, roll or pat dough into a 12 x 6 inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on a greased cookie sheet sprinkled (lightly) with corn meal. Cover, and let rise at room temperature until more than doubled, about 1 hour. With a very sharp knife, make 2 or 3 diagonal slashes across top of loaf. Spray or brush loaf with cold water. Bake at 425 degrees for 25 to 30 minutes until golden brown. Spray or brush loaf with water several times during baking for a crispier crust. Remove from cookie sheet and cool.