Ingredients

Instructions

  1. Combine yeast, sugar and 1 c.
  2. warm water in a large bowl.
  3. Stir until dissolved.
  4. Set aside in a warm place for 1/2 hr.
  5. When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water.
  6. Add flour 1 c at a time, beating vigorously w/ a wooden spoon.
  7. Continue until dough starts to pull away from the sides of the bowl.
  8. Turn out unto a generously floured board.
  9. (Dough will be sticky) Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic.
  10. Knead for 10 minutes.
  11. Let sit for 5 minutes.
  12. Divide dough in two and roll each into a rectangle 12 x 8 inches.
  13. Roll up tightly lengthwise, pinching seams.
  14. Butter two baking sheet and sprinkle w/ cornmeal.
  15. Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F.
  16. Brush loaves w/ beaten egg while.
  17. Bake 40 minutes.