Directions

In a large bowl, dissolve the yeast, salt and sugar in warm water.

Gradually stir in flour, adding only until the mixture refuses to absorb more.

On a floured board knead the dough for 3-4 minutes.

Transfer the dough to a greased bowl and brush the top lightly with butter.

Cover with a damp cloth.

Set the dough aside in a warm place to rise for 1 1/2 hours or until it is double in bulk.

Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.

Punch down the dough.

Transfer the dough to a floured board and divide it into thirds.

Roll each portion into an 8 x 13 inch rectangle.

Roll each rectangle up from the long side, seal and shape ends.

Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops.

Brush lightly with melted butter.

Let rise in a warm place about 45 minutes.

Place the bread on the middle rack in oven.

Place a pan of hot water on bottom of oven.

Bake at 450 degrees for 5 minutes.

Reduce oven temperature to 350 degrees and continue baking for 30 minutes.

Note: Cooking time includes rising times.