1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 2
3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover
and let stand 15 minutes.
2. Turn dough out onto a lightly floured
surface; sprinkle evenly with salt. Knead until the salt is
incorporated and the dough is smooth and elastic (about 6 minutes); add
enough of remaining flour, 1 tablespoon at a time, to prevent dough
from sticking to hands (dough will feel slightly sticky).
Place
dough in large bowl coated with cooking spray, turning to coat top.
Cover and let rise in warm place (85°), 40 minutes or until doubled in
size.
3. (Gently press two fingers into dough. If an indentation remains,
the dough has risen enough.) Punch dough down; cover and let rest 5
minutes. Divide in half. Working with 1 portion at a time (cover
remaining dough to prevent drying), roll each portion on a floured
surface into 12-inch rope, slightly tapered at ends. Place ropes on
large baking sheet sprinkled with cornmeal. Lightly coat dough with
cooking spray, and cover; let rise 20 minutes or until doubled in size.
4. Preheat oven to 450°. Uncover
the dough. Cut 3 (1/4-inch-deep) diagonal slits across top of each
loaf. Bake at 450° for 20 minutes or until browned on bottom and sounds
hollow when tapped.
