Ingredients:

2 teaspoons yeast (or 1 packet)
1 tablespoon sugar
1 tablespoon lard (or shortening), melted
1 1/2 cups warm water, divided
2 teaspoons salt
4 cups all purpose flour
Cornmeal

Directions:

1. In mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening, and remaining water. Stir until dissolved.

2. Add flour and stir until smooth (do not knead).

3. Cover and let rise in a warm place for 1 hour or until doubled.

4. Turn onto a floured surface. Divide in half, let rest for 10 minutes.

5. Roll each half into a 10 in. x 8 in. rectangle. Roll up from alongside; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes.

6. With a sharp knife, make 5 diagonal cuts across the top of each loaf.

7. Bake at 400 for 20-30 minutes or until lightly browned.

8. Cool on wire racks.

Yield: 2 loaves.

Here are my loaves:

They are far from perfect but delicious!

Leftover pasta makes a nice lunch with a slice of french bread!