✓ In a large mixing bowl, combine 3 1/2 cups of all-purpose flour and 1 1/2 teaspoons of salt.

✓ Dissolve 2 1/4 teaspoons of active dry yeast in 1 1/2 cups of warm water (about 110°F) with 1 teaspoon of sugar, then mix until fully dissolved.

✓ Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.

✓ Transfer the dough to a lightly floured surface and knead for about 10 minutes or until smooth and elastic.

✓ Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about an hour or until doubled in size.

✓ Once risen, punch down the dough to release any air bubbles, then reshape into a loaf. Place the loaf on a baking sheet lined with parchment paper.

✓ Cover the shaped loaf again and let it rise for another 30 minutes or until nearly doubled in size.

✓ Preheat your oven to 425°F (218°C) while the bread is rising.

✓ Lightly brush the top of the loaf with cold water to create a golden crust during baking.

✓ Sprinkle cornmeal over the top and bottom of the loaf before baking.

✓ Bake in the preheated oven for 35-40 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

✓ Remove from the oven and let cool on a wire rack before slicing and serving warm.