No Knead French Bread

1 package active dry yeast
1.5 cups warm water, divided
1 tablespoon sugar
2 teaspoons salt
1 tablespoon butter or olive oil.
4 cups flour

Combine yeast and 1/2 cup warm water and stir until dissolved. Add sugar, butter, remaining water and 2 cups of flour. Mix until blended. You can use paddle attachment on mixer. Add salt and 2 more cups of flour. Mix again until combined. Add more flour if necessary until a soft dough ball forms. Remove paddle from mixer, cover bowl and let rise for an hour or doubled in size. Remove dough from bowl onto floured surface and divide into two pieces. Lest rest for 10 minutes. Roll each piece into a rectangel and roll from long side into a log. Tuck ends under and place seam side down on a greased tray dusted with cornmeal. Cover with dish cloth and let rise until doubled in size. Preheat oven to 400 degrees. Place 3 slits in tops of loaves with a sharp knive. Bake for 20 to 30 minutes until golden and when thumped it sounds hollow. Remove to racks to cool Completely or let rest for 10 minutes and serve warm.

Serving Size: Makes 2 loaves about 18 slices per loaf.