Ingredients
1 Package active dry yeast
1 Cup warm water (105 to 115 degrees)
2 Cups warm water
1 Tablespoon salt
6 to 7 cups flour

Preparation
Dissolve yeast in the 1-cup warm water and let stand 5 minutes.  Dissolve salt in the 2 cups warm water.  Put 5 cups of flour in a large bowl and add the wet ingredients, mix well.  Add enough flour to make workable dough.  Turn out dough onto a lightly floured board and knead for 10 minutes until dough is smooth and elastic and has a satiny sheen.  Place in a greased bowl and turn once to grease to of dough.  Cover; place bowl in a warm, draft-free place.  Let it rise until it has doubled in bulk, about 1 to 1½ hours.  Turn dough out onto board and kneed for 5 minutes more.  Divide dough into two pieces and round each piece into a ball.  Return the balls to greased bowl cover and let rise till doubled, about 40-60 minutes.  Separate pieces of dough. Roll each ball into an oblong shape using both hands.  Shape into Italian-style loaves.  Sprinkle cornmeal onto a paddle.  Place loaves on the paddle and let rise until doubled in size, about 30 minutes.  Brush tops with melted butter.  Make one long slash, about an inch deep nearly the whole length of the loaf.  A single edge razor blade works best!

Bake
Use a baking stone if possible.  Place baking stone in oven and pre-heat to 375 degrees.  Slide loaves from paddle onto baking stone.  Bake for 50-60 minutes until golden brown and bread sounds hollow when tapped.

Serve