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.
2 1⁄4 teaspoons active dry yeast (1 pkg)
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
5 - 5 1⁄2 cups flour
2 tablespoons butter, melted
2 tablespoons cornmeal