In a small mixing bowl, place the warm water then sprinkle in the yeast; add the sugar, and salt and give the mixture a quick, gentle stir. Let the yeast mixture rest for a few minutes until foamy on top.
Place the flour and Italian seasoning into a large mixing bowl; stir in the yeast mixture. At this point, the dough will be fairly sticky. Spread another large mixing bowl with nonstick spray, then transfer the dough to this bowl; lightly cover and let the dough rise for 35-40 minutes or until nearly doubled in size.
Gently punch or stir the dough down and then divide in half; place each half in a mound on two greased baking stones (or two greased baking sheets) that have been sprinkled with a bit of corn meal. Gently press the dough out into a nice, level mound that's about 2 1/2 - 3 inches thick. Let the dough rise for 15-20 minutes.
Preheat the oven to 425 degree F. Bake the loaves for 10 minutes, then reduce the oven temperature to 375 degrees F. Continue to bake the loaves of bread for an additional 15-20 minutes longer. Remove the loaves to a cooling rack, slather with butter, if desired. Let the bread loaves cool before slicing....if you can wait. Once the bread is cooled, it will be crusty and chewy. Serve with lots of butter.
Course: Bread, Side Dish
Keyword: chewy bread, crusty bread, homemade bread, no knead bread, white bread recipes