1 pkg. dry yeast
1 1/2 c. warm water
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. butter
4 1/4 to 4 1/3 c. all-purpose flour
2 tsp. corn meal

In a large mixing bowl, dissolve yeast in warm water. Add sugar, salt, butter, and 2 cups flour. Beat with a spoon until thoroughly mixed. Gradually add remaining flour until dough is easy to handle. Knead on a lightly floured surface for five to ten minutes or until dough is elastic and not sticky. Place in a greased bowl; cover dough with plastic wrap. Let rise in a warm place until double in size, 1 to 1 1/4 hours. Punch down and place on a lightly floured surface.

Divide into 2 equal pieces. Shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches diameter. Lightly grease cookie sheets. Sprinkle corn meal on them. Shake to distribute it evenly. Place loaves on pans. With a sharp knife, make three or four diagonal 1/4 inch deep slashes on top of each loaf. Do not cover. Let rise in a warm place until double in size, about 45 minutes. Bake in preheated 375 degree oven for 25-30 minutes. Remove from pans at once.