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1
Dissolve yeast in 1 cup warm water; let stand 5 minutes.
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2
Dissolve salt in 2 cups warm water.
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3
Put 5 cups of flour in large bowl, add wet ingredients, mix well.
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4
Add enough remaining flour to make a workable dough.
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5
Turn out onto a lightly floured board and knead for 10 minutes until dough is smooth and elastic and has a satiny sheen.
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6
Or, using dough hook on electric stand mixer, knead for 7-8 minutes.
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7
Place in greased bowl and turn once to grease top.
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8
Cover; place bowl in warm, draft-free place; let rise till double in bulk: 1-1/2 hours.
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9
Turn dough out onto board and knead for five minutes more.
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10
Divide dough into two pieces and round each piece into a ball.
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11
Return to greased bowl; cover and let rise till doubled, approzimately 40-60 minutes.
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12
Separate pieces of dough (they will come apart).
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13
Roll each ball into an oblong shape using both hands.
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14
Shape into Italian-style loaves.
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15
Sprinkle cornmeal on baking paddle.
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16
Place loaves on paddle, cover, let rise until doubled (about 30 minutes).
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17
Brush tops with melted butter.
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18
Make one long slash, about 1-inch deep nearly the entire leght of the loaf(a single-edged razor blade works best).
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19
Place Baking Stone in oven; pre-heat oven to 375 degrees.
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20
Slide loaves from paddle onto the stone.
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21
Bake for 50-60 minute on stone until golden brown and bread sounds hollow when tapped.
