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Dissolve yeast and sugar in 1/4 cup warm water and let proof. Combine flour and salt in large bowl, add yeast mixture and another 1 1/2 cups warm water. Mix thoroughly, adding more water if necessary. Turn out onto a floured board and knead for 10-15 min. until dough is soft, silky and elastic. Return to bowl cover and let rise until double, about 1 hour. Punch dough down and form into one round loaf or two oblong loaves. Sprinkle base of clay baker with cornmeal. Place loaf in baker and cover. Let rise for 1 hour. Cut 2-3 slashes in top of loaf and brush with cold water. Cover clay baker, place in 450 over and bake for 15 min., reduce heat to 400 and bake another 30-40 min. or until crusty, golden brown. Cool on rack.
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