Easy Italian Bread

• 2-1/2 cups Warm Water
• 2 Tablespoons Melted Butter
• 2 Tablespoons Olive Oil
• 1 Tablespoon Kosher Salt
• 1 Tablespoon Sugar
• 4-1/2 teaspoons Dry Yeast
• 6 cups All-Purpose Flour Or A Mix Of All-Purpose And Bread Flour, Plus More As Needed
• 2 Tablespoons Corn Meal For Baking Sheet Or Stone

1. Combine all ingredients (except corn meal) in a large bowl and mix well by hand or with a wooden spoon. Add up to 1 cup additional flour if dough is too wet or sticky.
2. Turn out the dough onto a floured surface and knead for about 5 minutes.
3. Oil a large bowl and place dough inside. Cover the bowl tightly with plastic wrap and let the dough rise 1 - 1 1/2 hours in a warm place.
4. Preheat oven to 450 F. Turn dough out onto a floured surface and fold over a few times. Pat into an oblong shape and cut in half lengthwise with a serrated knife. Place both loaves, cut side up, on a baking sheet sprinkled lightly with corn meal. (Can also be baked on a baking stone placed on lowest shelf of oven, preheated and sprinkled lightly with cornmeal.) Bake bread in the preheated oven for 10 minutes. Then reduce oven temperature to 350 F and continue to bake for 40 minutes. Bread is done when outside is evenly browned and loaf sounds hollow when tapped. Allow bread to cool some before slicing-if you can wait!

water, butter, olive oil, kosher salt, sugar, yeast, allpurpose, baking sheet

Taken from tastykitchen.com/recipes/breads/easy-italian-bread/ (may not work)