Preheat oven to 375. Dissolve yeast in 1 cup of wate; let stand for 5 minutes. Dissolve salt in 2 cups of water.
Put 5 cups of flour in a large bowl, add liquids; 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, allow to rise until doubled in bulk.
Punch dough down and knead again for five minutes. Divide dough into two balls, return to greased bowl, cover, and let rise until doubled. Separate pieces of dough and roll each into an oblong shape.
Aprinkle cornmeal onto stone. Place the two loaves on the stone. Cover lightly and allow to rise until doubled. Brush tops with melted butter.
Make one long slash about one inch deep and almost the entire length of each loaf.
Bake for 50-60 minutes or until loaves are golden brown and bread sounds hollow when tapped.
Originally Submitted
6/22/2008
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