OLD FASHIONED CRUSTY ITALIAN BREAD

1 package dry yeast
3 tablespoons sugar
1 tablespoon salt
2 cups lukewarm water
6 cups flour unbleached or Pillsbury bread flour
1 egg, slightly beaten
1/4 cup beer

Dissolve yeast, sugar, and salt in warm water. Sift in half of flour and mix batter vigorously with wooden spoon. Stir in eggs and beer. Stir in remaining flour until dough comes away from sides of bowl. Form into ball and place on floured board. Knead until smooth and elastic, about 15 minutes. Place dough in a clean lightly greased bowl. Turn dough several times to grease all over. Cover with a damp towel. Place in a warm spot and let rise until doubled in bulk, about 1 1/2 hours.

Divide dough in half and form into 2 round loaves. Cut an X in top of each loaf.

Grease a large cookie sheet and sprinkle with cornmeal. Space loaves several inches apart on sheet. Place a large roasting pan of boiling water on lower shelf of COLD oven. Place bread on middle shelf above water. Turn oven on and set to 400 degrees F.

Bake 30 to 45 minutes at 400 degrees F until golden brown. To brown the bottoms, turn the loaves over for the last 5 minutes of baking. Cool at least 20 minutes before serving.

Makes 2 loaves
Source: Delores Terranova