Italian Bread

Ingredients

1 pkg. active dry yeast

1 cups warm water (105-115 degrees)

2 cups warm water

1 tbsp. salt

6-7 cups flour

Directions

Dissolve yeast in 1 cup warm water, let stand 5 min.
Dissolve salt in 2 cups warm water.
Put 5 cups of flour in large bowl, add wet ingredients, mix well. Add enough remaining flour to make a workable dough.
Turn out onto a lightly floured board & knead for 10 min. until dough is smooth & elastic and has a satiny sheen. Place in greased bowl and turn once to grease top. Cover; place bowl in warm, draft-free place; let rise until double in bulk: (1-1 1/2 hours).
Turn dough out onto board and knead for 5 min. more. Divide dough into a ball. Return to greased bowl; cover and let rise until doubled, (approx. 40-60 min.).
Separate pieces of dough (they will come apart). Roll each ball into an oblong shape using both hands. Shape into Italian-style loaves.
Sprinkle cornmeal onto paddle. Place loaves on paddle, cover, let rise until doubled (about 30 min.).
Brush tops with melted butter. Make one long slash, about 1 in. deep nearly the entire length of the loaf (a single-edged razor blade works best).
Place Baking Stone in oven; pre-heat oven to 375. Slide loaves from paddle onto the stone. Bake for 50-60 min. on stone until golden brown & bread sounds hollow when tapped.

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