1 1/4 cups warm water
1 package or cake Fleischmann's Yeast, active dry or compressed
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon butter, melted
3 1/2 cups sifted flour (about)
Corn meal

Measure warm water into large mixing bowl. Sprinkle or crumble in yeast; stir until dissolved. Add sugar, salt and butter; stir in enough flour to make a soft dough. Knead on lightly floured board, until dough is smooth and elastic (about 8-10 minutes). Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk (about 1 hour). Punch down; let rise again until doubled (about 30 minutes).

Turn out on floured board; divide in half. Roll each half into an oblong 8 x 10 inches. Beginning at wide side, roll each up tightly towards you. Seal by pinching edges together. With a hand on each end, roll gently back and forth to lengthen each loaf to about 16 inches; taper ends. Place on greased baking sheets sprinkled lightly with corn meal. Brush loaves with Cornstarch Glaze (recipe below). Let rise, uncovered, in warm place, free from draft, 1 1/2 hours.

Brush again with glaze. Make diagonal cuts 1/4-inch deep in dough at 2-inch intervals. Bake in hot oven (400°F.) for 10 minutes. Remove from oven, brush again with glaze; return to oven, bake 20 minutes longer, or until done.

Makes 2 loaves.

Cornstarch Glaze:

Blend 1 teaspoon cornstarch with 1 teaspoon cold water. Stir into 1/2 cup boiling water and cook until clear, stirring constantly. Cool slightly before using.

Submitted by: Belle