CRUSTY CUBAN LOAVES

1 package active dry yeast
2 1/4 cups lukewarm water
1 tablespoon sugar
1 1/2 tablespoons salt
6 to 7 cups all-purpose flour
1 tablespoon cornmeal

Dissolve the yeast in the lukewarm water. Stir in the sugar and salt, mixing well. Use a wooden spoon to blend in 1 cup of flour, and beat again; continue adding 1 cup of flour at a time until the dough is smooth. Knead the last cup or two of flour into the dough if it becomes too hard to work with the spoon. When the dough is smooth, knead for 5 minutes. Cover the dough and let it rise in a warm, draft-free place until it doubles in size (about 1 1/2 hours).

Lightly flour a pastry board. Place the dough on it and divide into two equal portions. Shape each half into a 14-inch tapered loaf, similar to French bread.

Sprinkle a baking sheet with the cornmeal. Arrange the loaves on the baking sheet, cover, and allow to rise for 5 minutes.

Use a very sharp knife to score the tops of the loaves in two or three places. Brush the tops lightly with water. Set the loaves in the oven before turning on the oven.

Bake at 400 degrees F for 45 minutes. The crust should be browned and crunchy when done. Remove the loaves from the baking sheet and cool on wire racks.

Makes 2 loaves
Source: New York Times Bread and Soup Cookbook by Yvonne Young Tarr