Procedure
- Scald milk and butter by bringing it to at least 180 °F (82 °C), and let it cool to at least 105 °F (41 °C).
- In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.
- Stir in cooled butter and milk, and salt.
- Start adding flour and mix until dough is thick and pulls off spoon like gum.
- Knead until dough is springy and smooth (about 10 minutes). You may want to do this with a mixer and dough hook.
- Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.
- Rise until doubled (until a finger impression stays), about an hour, depending on temperature.
- Punch down dough, turn out, and divide in half.
- Preheat oven to 425°F (220°C).
- Shape each half of dough into a square.
- Roll dough into two 10 x 15-inch (25 x 35 cm) oblongs; roll up each, starting on the long side.
- Place each oblong on a greased baking sheet sprinkled with corn meal.
- Slash loaf tops ¼ inch (almost 1 cm) diagonally with floured sharp knife or razor blade.
- Brush loaves with water.
- Bake 10 minutes, then reduce heat to 375°F (190°C).
- Brush loaves with water again. Bake another 10 minutes.
- Brush loaves with water again. Bake another 10 to 15 minutes, until golden brown.
- Cool on wire racks.
Notes, tips, and variations
- To get a rapid initial rise, use water about 130–135°F (55-60°C), and pour into bowl with yeast mixed with initial flour and salt, and start mixing.
- All rising should be in a warm place, like near the refrigerator.
- A baking stone, ceramic brick, or even an iron skillet or griddle preheated in the oven (to place the baking sheet on) will give a good “spring” or quick rise when the loaves are first placed in the oven.