Grab the butter! This hot loaf is ready to go!

Ingredients

* 1 tsp. active dry yeast
* 2 C. warm water
* 4 1/2 C. bread flour
* 2 tsp. salt
* 2 tsp. fine semolina

Directions

Pour water into a heavy-duty mixer bowl. Sprinkle with yeast. Let stand until the yeast is creamy. Stir until yeast dissolves. Add flour and salt. Stir well until a soft dough forms. Beat the dough until it is smooth and stretchy, about 5 minutes. Oil the inside of a large bowl. Scrape the dough into the bowl, turning it over to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 hours.

Flatten the dough, and divide it in half. Shape each piece into a ball. Scatter the semolina on a large baking sheet. Place the balls of the dough several inches apart on the baking sheet. Cover with plastic wrap, and let rise in a warm, draft-free place until doubled, 1 hour.

Preheat oven to 450 degrees. With sharp knife, cut an X into the top of each loaf. Transfer the dough to the baking stone. Bake until loaves are golden brown, about 40 minutes. Slide the loaves onto the rack to cool completely. Store wrapped in foil up to 24 hours at room temperature or in the freezer for up to 1 month.

Yield 2 loaves.

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