1 package dry instant yeast (2 1/4 tsp)
2 c warm water
1 T sugar
2 t salt
4 cups flour
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 for one hour, or doubled. Flour hands, remove dough (it will be so so sticky, this is ok), and place in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Don't worry about making the rounds perfect, rustic is good! Let rise an additional hour. Brush top with melted butter and bake at 425 degrees for 10 minutes. Reduce oven temp. to 375 degrees and cook for 15 more minutes. Remove from oven and brush again with butter. Serve warm.