In the bowl of an electric mixer, use the dough hook to combine the salt, sugar, yeast and flour.

With the motor running, slowly add the water.

When the water is all incorporated, increase the speed and knead for 6 minutes.

Scrape the dough into a rough pile in the middle of the bowl (it will be sticky) and cover with plastic wrap then set aside to rise until doubled in size (about an hour).

Meanwhile spray two regular-sized loaf tins with oil and then coat with the cornmeal.

When the dough has risen, spray your hands with oil and punch down the dough then divide in half and press half into each tin.

Spray the top with oil, cover with plastic wrap and leave to almost double in size again.

Pre-heat the oven to 160C (350F) fan-forced.

Bake the risen loaves for 40-45 minutes or until golden.

Transfer the baked loaves to a wire rack to cool.

Slice up when cool and store in a plastic bag in the fridge or freezer.