1 tb Dry yeast
1/2 c  Warm water
1 ts Salt
2 tb Vegetable oil
1/4 ts Sugar
3 c  White flour
Cornmeal

In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil &
sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour.
Combine 1/2 c flour with the other ingredients. Set side in a warm area for
15 to 20 minutes. Flour a board with the rest of the flour & turn out the
dough. Knead till it is no longer sticky. Flatten it with the palms of
your hands. Fold in half & in half again. Roll until it is 10 1/2 inches
long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to
oil the surface. Slash the top of the dough with a sharp knife & allow to
proof for 30 minutes or so. Preheat oven to 375F & bake for 20 minutes.
Remove from oven & spread the surface with water, using a brush. Continue
to bake for 30 to 35 minutes.