Italian Bread

Directions

1. 1
   Dissolve yeast in 1 cup warm water; let stand 5 minutes.
2. 2
   Dissolve salt in 2 cups warm water.
3. 3
   Put 5 cups of flour in large bowl, add wet ingredients, mix well.
4. 4
   Add enough remaining flour to make a workable dough.
5. 5
   Turn out onto a lightly floured board and knead for 10 minutes until dough is smooth and elastic and has a satiny sheen.
6. 6
   Or, using dough hook on electric stand mixer, knead for 7-8 minutes.
7. 7
   Place in greased bowl and turn once to grease top.
8. 8
   Cover; place bowl in warm, draft-free place; let rise till double in bulk: 1-1/2 hours.
9. 9
   Turn dough out onto board and knead for five minutes more.
10. 10
    Divide dough into two pieces and round each piece into a ball.
11. 11
    Return to greased bowl; cover and let rise till doubled, approzimately 40-60 minutes.
12. 12
    Separate pieces of dough (they will come apart).
13. 13
    Roll each ball into an oblong shape using both hands.
14. 14
    Shape into Italian-style loaves.
15. 15
    Sprinkle cornmeal on baking paddle.
16. 16
    Place loaves on paddle, cover, let rise until doubled (about 30 minutes).
17. 17
    Brush tops with melted butter.
18. 18
    Make one long slash, about 1-inch deep nearly the entire leght of the loaf(a single-edged razor blade works best).
19. 19
    Place Baking Stone in oven; pre-heat oven to 375 degrees.
20. 20
    Slide loaves from paddle onto the stone.
21. 21
    Bake for 50-60 minute on stone until golden brown and bread sounds hollow when tapped.