French Peasant Bread

1 pkg. dry yeast (I use the rapid-rise)
2 cups warm water (make sure it's not hot, or it might kill or alter the yeast)
1 Tbsp. sugar
Flour (now I don't really know how much. Start with 5 cups and go from there. You just have to keep adding it until it pulls away from the bowl and is still sticky, but easy to work with.)
oil
cornmeal
melted butter

Place yeast, water, sugar and salt in warm bowl and stir until dissolved. Add flour and stir until blended. (I use my KitchenAid mixer with the regular white beater but I'm sure a food processor with a dough blade would work just as well.) Do not knead. Cover and let rise one hour until doubled in size. Flour hands, remove from bowl and make two rounds on a well-oiled cookie sheet sprinkled with cornmeal. Let rise an additional hour. Brush the top with melted butter and bake at 425 degrees for about 10 minutes. Reduce oven temp to 375 and cook an additional 15 minutes. Remove from oven and brush again with butter. Serve warm.Tips: You can spray your pan with Pam, it's quicker and healthier. Sometimes I like to substitute about 3/4-1 cup whole wheat flour, it gives it a nice flavor and texture. It also works great to half this recipe depending upon how much you want to make.