French Peasant Bread

French Peasant Bread
*from the kitchen of Mindy Gilkey*

2 c. warm water
1 T. yeast
1 T. sugar
2 t. salt
4 c. flour (I used high gluten bread flour)
oil
cornmeal
butter

Place water, yeast, sugar, and salt in a warm bowl and stir to dissolve.  Add 4 c. flour and stir until blended. (I suppose you could use your Bosch or KitchenAid, but I stirred the flour in by hand and it wasn't difficult.)  Do not knead.  Cover and let rise 45 minutes or until doubled.  Flour hands, remove dough, and place in two rounds on a baking sheet dusted with cornmeal and flour.  Cover and let rise an additional 45 minutes, or until doubled.  Bake at 435 for 10 minutes.  Reduce temperature to 375 and cook an additional 20 minutes.  Brush with butter and serve warm.