1 tbsp. sugar
2 tsp. salt
2 packs dry yeast
5 c. flour
1 tbsp. butter
Water
Cornmeal
Salad oil

In a large mixing bowl combine sugar, salt, yeast and 2 cups flour. Heat butter and 1 3/4 cups water until butter melts and water is warm, not hot.

With an electric mixer combine dry and liquid, beating 2 minutes. Add 2 1/2 cups flour, beat 2 minutes. Add 1 3/4 to 2 cups more flour, stirring by hand if mixer is not strong enough to handle.

Knead dough on a lightly floured surface for 10 minutes, adding more flour until dough is smooth and lightly stick to the touch. Cover and let rest for 20 minutes.

Grease a large cookie sheet and sprinkle with a coating of cornmeal. Divide dough in 2 pieces and roll or pat into a 15 x 10 inch rectangle. Roll up jelly roll style starting on the long side, rolling tightly. Pinch the seam to seal. Place seam side down on cookie sheet, brush with a little oil and cover with plastic wrap. Refrigerate for up to 24 hours.

To bake, preheat oven to 425 degrees. Remove loaves from the refrigerator and let stand 10 minutes. Using a sharp knife or a razor blade, make 3 or 4 diagonal slashes on the tops. Bake 25 minutes.