Ingredients

Instructions

  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.