Step 1

In a large mixing bowl, stir together the flour, water, salt, sugar and yeast with a sturdy spoon or dough whisk until it is evenly moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and lay it loosely over the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double its original size, about an hour.

Step 2

While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottoms of the pans, tapping out any excess cornmeal.

Step 3

Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.

Step 4

Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350 degrees F.

Step 5

Place the pans on the center rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half of the melted butter, then return the pans to the oven and bake 10 more minutes.

Step 6

Immediately turn the loaves onto a cooling rack and brush all of the surfaces generously with the remaining melted butter. Cool completely before slicing or the texture will be compromised.