| 1 |
Preheat oven to 375°. Dissolve yeast in 1 cup of water; let stand for five minutes. Dissolve salt in 2 cups of water. |
| 2 |
Put 5 cups of flour in a large bowl, add liquid; mix well. Add enough remaining flour to make a Workable dough. Knead on a lightly floured board for 10 minutes or until dough is smooth and elastic. Place in a greased bowl, cover, and allow to rise until doubles in bulk. |
| 3 |
Punch dough down and knead again for five minutes. Divide dough into two balls, return to greased bowl, cover, and let rise until doubled. Sparate pieces of dough and roll each into an oblong shape. |
| 4 |
Sprinkle cornmeal onto baking stone. Place the two loaves on the stone. Cover lightly and allow to rise until doubled. |
| 5 |
Brush tops with melted butter. make one long slash about one inch deep and almost the entire length of each loaf. |
| 6 |
Bake at 375° for 50-60 minutes or until loaves are golden brown and bread sounds low when tapped. |