Recipe: Crusty French Bread

Hi Jan;
This recipe is in my new Taste of Home magazine, I haven't tried it yet but it sure sounds easy and good. And no kneading.
CRUSTY FRENCH BREAD
1 pkg. (1/4 oz.) active dry yeast
1 1/2 cups warm water (110*-115*), divided
1 Tbsp. sugar
2 tsp. salt
1 Tbsp. shortening, melted
4 cups all-purpose flour
cornmeal
In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water, stir until dissolved. Add flour and stir until smooth(do not knead). Cover and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half, let rest for 10 mins.
Roll each half into a 10"x8" rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets that have been sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise about 45 mins. With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400* for 20-30 mins. or until lightly browned. Cool on wire racks. Yield: 2 loaves, 10 slices each loaf.
One slice equals 100 calories, 233 mg. sodium, 0 cholesterol, 20 gr carbohydrate, 3 gm protein, 1 gm fat.