-
1
In a large bowl, dissolve the yeast, salt and sugar in warm water.
-
2
Gradually stir in flour, adding only until the mixture refuses to absorb more.
-
3
On a floured board knead the dough for 3-4 minutes.
-
4
Transfer the dough to a greased bowl and brush the top lightly with butter.
-
5
Cover with a damp cloth.
-
6
Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.
-
7
Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
-
8
Punch down the dough.
-
9
Transfer the dough to a floured board and divide it into thirds.
-
10
Roll each portion into an 8 x 13 inch rectangle.
-
11
Roll each rectangle up from the long side, seal and shape ends.
-
12
Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.
-
13
Brush lightly with melted butter.
-
14
Let rise in a warm place about 45 minutes.
-
15
Place the bread on the middle rack in oven.
-
16
Place a pan of hot water on bottom of oven.
-
17
Bake at 450 degrees for 5 minutes.
-
18
Reduce oven temperature to 350 degrees and continue baking for 30 minutes.
-
19
Note: Cooking time includes rising times.
