2 c. water
2 tbsp. soft butter
1 1/2 tbsp. sugar
1 tbsp. salt
1 pkg. active dry yeast
About 6 1/4 c. regular all-purpose flour (unsifted)
1 tsp. cornstarch dissolved in 2/3 c. water

In a pan combine the water, butter, sugar and salt. Warm over low heat, stirring, to a temperature between 105 and 115 degrees (test it with a candy thermometer). Pour into a large bowl; stir in yeast until dissolved. With a heavy spoon beat in about 5 1/2 cups of the flour to form a stiff dough.

Turn dough onto a board coated with about 1/2 cup of the remaining flour and knead for 10 to 15 minutes or until dough is smooth and feels velvety; add more flour if needed to keep dough from sticking to board. Place in a greased bowl and turn dough over to grease top. Cover bowl with clear plastic film and let stand in a warm place until dough rises almost double (1 to 1 1/2 hours). Punch down dough, then turn out onto a lightly floured board and divide into 3 equal pieces.

If you have only one oven, wrap 2 pieces of dough in clear plastic film and refrigerate. On a lightly floured board, form one piece of dough into a smooth log by gently kneading and rolling the dough back and forth until it is 10 to 12 inches long. For a smooth, well shaped loaf, press a trench lengthwise down center of dough; then fold dough in half lengthwise along trench. With a gentle kneading motion, seal along edge by pressing against fold with the heel of your hand, rolling and pushing the sealed edge underneath.

With the palms of your hands on the center of the loaf, begin rolling it back and forth rapidly, gently pulling from center to ends as you slide your hands toward the ends until the loaf is about 18 to 20 inches long (length will depend on oven size).

Place loaf diagonally across the greased baking sheet; cover lightly with clear plastic film. Let rise in a warm place for about 15 to 20 minutes or until it is puffy looking but not doubled in size.

In a pan heat the cornstarch and water to boiling; cool slightly. Brush loaf with cornstarch mixture making sure to moisten the side of the loaf resting on baking sheet.

With a sharp knife or razor blade, cut slanting slashes across loaf about 1/2-inch deep at 2-inch intervals down length of loaf.

Bake in a 375 degree oven for 15 minutes; then evenly brush loaf again with cornstarch mixture. Bake 15 minutes longer and brush with cornstarch mixture. Bake about 10 minutes longer or until loaf is golden brown and makes a hollow sound when tapped (about 35 to 40 minutes total). Cool on wire rack.

When you put the first loaf in the oven to bake, remove second piece of dough from refrigerator and shape as above, placing loaf on a piece of foil to rise. It will take about 30 minutes to rise until puffy looking (the third loaf will take slightly longer). Bake as directed. As you put the second loaf in to bake, shape third piece of dough and then bake as directed.

For maximum flavor and freshness, serve bread the same day it is baked; or cool completely, wrap tightly, and freeze. The bread will regain its crispness when reheated. To reheat, place thawed loaves directly on rack of a 350 degree oven for 15 to 20 minutes. Makes 3 long loaves.