French Peasant Bread

1 pkg. dry yeast
2 c. warm water
1 T. sugar
2 t. salt
1 T. dried onion
1/2 t. oregano
1/2 t. basil
1/2 t. Italian seasoning
4 c. flour
Oil
Cornmeal
Melted butter

Place yeast, warm water, sugar and salt in a warm bowl and stir until dissolved.
Add seasonings, stir then add flour and stir until blended. DO NOT KNEAD. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from bowl and place in 2 rounds on an oiled cookie sheet sprinkled with cornmeal. Lightly cover with a light towel let rise an additional hour. Brush the top with butter and bake at 425* for 10 min. Reduce oven temp to 375* and cook an additional 15 min. Remove from oven and brush with butter again. I like to serve it with a mixture of about 50/50 balsamic vinegar and extra virgin olive oil.