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1
mix the yeast and sugar in a measuring cup, that keeps it from getting lumpy, add the cup of warm water and stir together. let sit for 5 minute.
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2
mix 2 cups flour and salt in a med sized bowl, then dump in yeast mix and stir until a soft dough forms.
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3
kneed until dough is smooth and elastic, adding more flour if needed. don't add so much flour that it becomes dry, it should still be slightly sticky.
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4
rinse out the bowl and swirl the oil around in it, put the dough back in and turn it over so it's coated.
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5
cover the bowl (i like to wrap a tea towel over and under it), and place in a warm (not hot!) oven to rise. i usually turn my oven on to the lowest setting that will turn on the element for 5 min and then turn off.
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6
once the dough has doubled in size, punch it down and form into a long, thin loaf. place on a cookie sheet that you've oiled and sprinkled with cornmeal. slash diagonally with a sharp knife 3 or 4 times. place it back in your warm oven until it's doubled again.
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7
turn the oven up to 375f for 20 minutes. my oven runs a little cool so i turn it up to closer to 380 or 390. a little too warm is better then a little to cool in this case. after 20 min it should be nicely golden on top. let it cool until no more then warm.
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8
in the mean time mix all ingredients of the garlic butter.
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9
slice vertically into 3/4-1 inch slices, leaving the bottom crust intact. carefully pull slices apart so you can spread the butter on each side of each slice without breaking them apart.
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10
wrap loosely but completely in foil and bake at 400f for 10-15 minutes. serve immediately.
