Crusty French Bread - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water, divided (110 degrees to 115 degrees)
1 tablespoon granulated sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 cups all-purpose flour
cornmeal

Preparation

In mixing bowl, dissolve yeast in 1/2 cup water.
Add sugar, salt, shortening and remaining water; stir until dissolved.
Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled.
Turn on to a floured surface. Divide in half; let rest for 10 minutes.
Roll each half into 10-inch by 8-inch rectangle. Roll up from a long side; 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.
With a very sharp knife, make five diagonal cuts across the top of each loaf. Bake at 400 degrees for 20-30 minutes or until lightly browned. Cool on wire racks.