1 package dry yeast
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
5-5 � cups all-purpose flour
2 tablespoons butter, melted
2 tablespoons cornmeal
In a large bowl, dissolve the yeast, salt and sugar in warm water.
Gradually stir in flour, adding only until the mixture refuses to absorb more.
On a floured board, knead the dough for 3-4 minutes. Transfer the dough to a greased bowl and brush the top lightly with butter. Cover with a damp cloth. Set the dough aside in a warm place to rise for 1 and � hours or until it is double in bulk.
Butter a baking sheet and sprinkle it with cornmeal, shaking off the excess.
Punch down the dough.
Transfer the dough to a floured board and divide it into thirds. Roll each portion into an 8 x 13 inch rectangle. Roll each rectangle up from the long side, seal and shape ends.
Place the loaves on the prepared baking sheet and with a sharp knife make several diagonal cuts across the tops. Brush lightly with melted butter. Let rise in a warm place about 45 minutes.
Place the bread on the middle rack in oven. Place a pan of hot water on bottom of oven. Bake at 450 F degrees for 5 minutes. Reduce oven temperature to 350 F degrees and continue baking for 30 minutes. Makes 3 loaves.
In all polls ever taken of what recipes people collect of the Creole Cajun cuisine, one category that tops the list: French Breads.