Gather all ingredients.

Add sugar and yeast to the warm water and let proof.

Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.

Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, and let rise until doubled in size.

Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise again.

Once doubled, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with a towel, and let rise.

Preheat the oven to 450 degrees F (230 degrees C).

Mist loaves with water and place in the preheated oven.

Bake until loaves are golden brown and sound hollow when tapped on the bottom, 25 to 30 minutes. Mist loaves with water and turn occasionally while they bake.