In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes until frothy.

Once the yeast is frothy, add all-purpose flour and salt. Mix until a rough dough forms.

Dust a surface with flour, turn out the dough and knead for about 8 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise for 1 to 2 hours until doubled.

Gently punch down the dough, then shape it into a loaf and place on a baking sheet dusted with cornmeal.

Cover the loaf with a towel and let it rise for about 30 to 45 minutes. Preheat oven to 450°F.

Score the top of the loaf with a sharp knife and place it in the oven.

Bake for 25 to 30 minutes until golden brown and sounds hollow when tapped.

Let cool on a wire rack for at least 15 minutes before slicing.