In a large mixing bowl, combine 1 ½ cups of warm water with 1 tablespoon of sugar and 2 ¼ teaspoons of active dry yeast. Let sit for 5-10 minutes until frothy.

Add 4 cups of all-purpose flour and 2 teaspoons of salt into the yeast mixture. Mix until a rough dough forms.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.

Punch down the risen dough and shape it into a loaf. Place on a baking sheet dusted with cornmeal.

Cover loosely with a towel and let rise again for 30-45 minutes.

Preheat your oven to 450°F, placing a shallow pan of water on the bottom rack.

Score the top of the dough with a sharp knife before baking.

Bake the loaf for 25-30 minutes until golden brown and sounds hollow when tapped.

Transfer to a wire rack and cool for at least 15-20 minutes before slicing.