In the bowl of a stand mixer fitted with a hook attachment combine yeast, sugar and water. Let stand until yeast is foamy, about 5 minutes. Add salt and flour to the bowl and mix on low speed for 1 minute. Increase mixer speed to medium and knead dough until smooth and pulling away from the sides of the bowl, 4 to 5 minutes.

Grease a large mixing bowl with nonstick cooking spray. Scrape dough out of the stand mixer bowl and place it in the greased bowl. Cover bowl with plastic wrap and let proof in a warm place until doubled in size, about 2 hours.

Dust a work surface lightly with flour. Dust a large baking sheet lightly with cornmeal. Punch dough down and turn it out onto the floured work surface. Cut the dough into 4 equal portions. Working with one portion at a time, flatten the dough into a 1/4-inch thick rectangle. Rotate dough so that the long side is facing you. Tightly roll dough into a log, pressing at the seam to seal it. Gently roll the log back and forth on the work surface to taper the ends. Transfer loaf to the baking sheet and place it seam side down. Continue shaping remaining dough and arrange loaves on the baking sheet with at least 1 1/2-inches between them. Let loaves proof in a warm place until doubled in size, about 2 hours.

Preheat oven to 400 degrees F.

Use a sharp knife to cut 4 or 5 diagonal slashes across the top of each loaf. Leave loaves on the cornmeal-dusted baking sheet and bake them until golden brown, 35 to 40 minutes. Cool completely before slicing and serving.