French Peasant Bread

1 TB dry yeast

2 C warm water

1 Tb sugar

2 tsp salt

4 C flour

oil

corn meal 

Melted butter

Place yeast, water, 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 tip with melted butter and bake at 425 for 10 minutes.  Reduce temp to 375 and cook an additional 15 minutes.  Remove from oven and brush again with butter.  Serve warm.  So easy and so good with soup or salads!