This recipe was taken passed along by Jean Parle, Humboldt Iowa.

Ingredients:

1 package dry yeast (about 1 Tblsp)
2 tsp sugar
1 1/3 cup warm water
2 tsp salt
3 1/2 to 4 cups flour
cornmeal

Dissolve yeast and sugar in water and let stand for 5 minutes. Combine salt and flour and stir in half a cup at a time. Knead until smooth and no longer sticky. Put in oiled bowl, cover and let rise for 1 1/2 hours, or until doubled. Punch down and divide into 12 to 16 pieces. Roll out into a rectangle and then roll up tightly. Place seam side down on a baking sheet which has been lightly sprinkled with cornmeal. Cover with a towel and let rise for 45 minutes. Slash with a knife and brush with water. Put in a cold oven and set a large pan of water in the bottom of the oven. Set temperature to 400F and bake for 25 minutes. Cool slightly and then serve while still warm.