Instructions

• Stir the warm water, yeast, and sugar together in a large bowl and let stand for 5 minutes, until foamy.
• Add the flour and salt. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes until smooth.
• Place the dough in an oiled bowl, cover, and let rise in a warm place for about 60 minutes, until doubled.
• Shape the dough into a round loaf. Line a slow cooker with parchment, sprinkle with cornmeal if using, and place the dough inside.
• Cover the slow cooker with its lid, then place a clean kitchen towel under the lid to catch condensation. Cook on high for about 2 hours, until the loaf is set and reaches 190°F in the center.
• Transfer the loaf to a baking sheet and broil for 2 to 4 minutes, watching closely, until the top is browned. Cool before slicing.