Peasant Bread

I've made this yummy bread several times, and we especially love it dipped in olive oil, balsamic vinegar, and pepper. I found the recipe here at Eat Your Veggies, Peas.

1 package dry instant yeast (2 1/4 tsp)

2 c warm water

1 T sugar

2 t salt

4 cups flour

oil

cornmeal

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 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.