In a food processor (or mixing bowl), combine the flour, instant yeast, and the salt. Pulse to mix.
Add the water and pulse a few times to mix before running the machine for a full minute to knead the bread (it should form a slightly sticky ball). Pull the dough out of the processor onto a lightly floured surface and knead a few times to form into a ball (if making by hand, mix until combined, turn out onto a floured surface and knead about 10 minutes).
Place the ball in a lightly oiled bowl, cover with a cloth and let rise until doubled, about one hour (see note for refrigerated make ahead option).
Punch the dough down and turn onto a lightly floured surface. Divide the dough and roll each half into a long rectangle (between 10-12" long and 5-7" wide); roll up and pinch seam to seal.
Place seam side down on a lined or greased baking sheet (dusted with cornmeal if you like), cover with a towel, and let rise another hour to double the volume.
Fifteen minutes before the second rise is complete, preheat the oven to 450 degrees.
Slash loaves if desired and lightly brush them with water before placing in the heated oven. Bake for 20 to 25 minutes or until the crust is firm and the loaves are golden brown.
Cool on a wire rack about 10-15 minutes before serving warm.
To make ahead: let the dough rise slowly in the refrigerator after step 3 until about two hours before serving. Continue with directions to shape, rise and bake bread to have freshly baked bread for dinner.This bread also freezes wonderfully and can be reheated in foil in the oven.