Easy French Bread

In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.

Stir in butter, 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 dough hooks).

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.

Shape each half of dough into a square.

Roll dough into two 10 by 15-inch 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 diagonally with floured sharp knife or razor blade.

Brush loaves with water.

Bake 10 minutes, then reduce heat to 375°F.

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.