• 2 1/4 teaspoons dry yeast
• 1 1/4 cups warm water
• 3 cups bread flour, divided
• 1 teaspoon salt
• Oil-Free Butter
• 1 teaspoon corn meal



1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes.
2. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
3. Place dough in large bowl lightly greased with butter, turning to coat top. Cover and let rise in warm place (85°), 40 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half.4. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each portion on a floured surface into 15cm ropes, slightly tapered at ends. Place ropes on baking tray sprinkled with cornmeal. Lightly coat dough with butter, and cover; let rise 20 minutes or until doubled in size.
5. Preheat oven to 230°C. Uncover the dough. Cut 3 (10mm diagonal slits across top of each loaf. Bake at 230°C for 20 minutes or until browned on bottom and sounds hollow when tapped.

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