Fresh Peasant Bread

*I'm not exactly sure if this is how it supposed to look, so I'll try it out again to find out. It seems like it more of a flat bread. It really was tasty.

1 package of dry yeast

2 cups warm water

1 Tbsp. sugar

2 tsp. salt

4 c. flour

oil

corn meal

melted butter

*side note if you have a wheat grinder you can make corn meal with popcorn seeds (plain).

Place yeast, water, and sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake @425 degrees for 10 minutes. Reduce oven temperature to 375 degrees and cook for an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.

This recipe is from the Ivory Homes cook book. It goes great with soups and salads.