Cornbread Supper

When Tom Eblen walks into the house for Cornbread Supper, he often carries a beautiful, warm loaf of bread. When he leaves after Supper, I've never seen him take any bread home. Regardless of other foods on the table, people gravitate to this delicious round loaf, and systematically reduce it to nothing but a few crumbs. Tom generously shared the recipe, which he first got from his daughter Mollie, and has tweaked a little. Thank you, Tom. Good & Easy Crusty Bread 2 cups lukewarm water 1 T dry yeast 1 T sea or kosher salt 4 1/2 cups of all purpose flour Mix water and yeast in a large bowl. After about five minutes, stir in salt, then gradually stir in flour with a wooden spoon until the dough is uniformly moist. Cover the wet dough with a lid, but not airtight. (I usually set a pizza pan on the bowl.)  Let it rise at room temperature until it begins to collapse — at least two hours and no more than five hours.  You can bake after that, but I often find i