Almost-Real French Bread

1 pkg active dry or compressed yeast
1 cup warm water
4 cups sifted all-purpose flour
1 tablespoon sugar
2 teaspoons salt
5 to 6 tablespoons warm water

Sprinkle or crumble yeast over 1 cup warm water to soften. Sift flour, sugar, salt together in a large bowl. Stir in yeast mixture and 5 to 6 tablespoons warm water. Work the dough vigorously with your hands until a firm but sticky ball of dough is formed. Transfer to a greased bowl. Cover and let rise in a warm place, away from drafts, until double in size.
Punch the dough down with your fist and dump onto a lightly floured board. Knead hard for about 5 minutes or until smooth and elastic. Cut dough in half and shape into two round balls. Put each ball in a 1-quart greased baking dish. Cover and let rise again in warm place until double in size. Brush tops with melted butter or margarine and bake in a 400F or moderately hot oven for 35 to 40 minutes or until each loaf makes a hollow sound when rapped with your knuckles.