2 1/4  Teaspoons     active dry yeast
     7/8  Cup           warm water
   2 1/2  Cups          Unbleached Bread Flour
   1 1/2  Teaspoons     sugar
   1 1/2  Teaspoons     salt
                        Cornmeal to sprinkle on baking sheet
Proof yeast and 1/2 tsp sugar in 7/8 cup warm water for 10 minutes in 
a warm place.   In processor, mix flour, remaining 1 teaspoon sugar 
and salt for 20 sec.   With processor running, pour in the yeast 
mixture in a continuous stream.   Dough should combine and come clean 
from the sides of the bowl within a few seconds. Add more warm water 
by the teaspoon if necessary.   After dough combines, let processor 
run (to knead) for 30-40 seconds.  Remove dough and roll it with your 
hands to about 18 inches long.   Place on sheet that has been 
sprinkled with corn meal (to prevent dough from sticking).  Cover 
loosely with  oiled plastic wrap.  Allow to rise in warm place for 
about 45 minutes.   Preheat oven 375.  Remove plastic and diagonally 
slash loaf w/sharp knife at about 3-inch intervals.
Place in oven. 
Spray loaf with water or place a pan of warm water in the
rack beneath  and bake for 20 min or until lightly browned
Originally posted to the Foodwine List by Gretl Collins
and formatted by Carole Walberg.