French Bread Made Easy!

In the bowl of an electric stand mixer, pour in the warm water and sprinkle the yeast on top. Let sit for about 5 minutes, until the yeast has dissolved (it will not bubble). After the yeast has dissolved, add the flour, and then the salt. Turn on the mixer and knead for about 5 minutes. Put the dough into a well greased bowl and rise for 20 minutes. Punch down the dough and form into two long loaves. Lay them on top of the cornmeal (the corn meal prevents the bread from sticking to the stone or pan)on a pizza peel or portable surface. Cut 3 diagonal slits on top of each loaf. Let rise for 20 minutes. Transfer to the heated stone. (If you are rising on a baking sheet pan and do not have a baking stone, just put the sheet pan in the preheated oven and bake for the same time, after the rising time.) Preheat the oven to 400 degrees with the stone in the oven. Bake for 20 minutes and serve warm.