2 tbsp. melted butter
2 tbsp. olive oil
1 tbsp. kosher salt
1 tbsp. sugar
4 1/2 tsp. dry yeast (I use SAF Instant)
6 - 7 cups flour (all-purpose or a mix of all-purpose and bread flour)
Combine all ingredients in a large bowl and mix well by hand with wooden spoon. Turn dough out onto floured surface and knead for about 5 minutes. Oil a large bowl and place dough inside. Cover tightly with plastic wrap and let rise 1 - 1.5 hours. Turn dough out onto floured surface and fold over a few times. Pat into oblong shape and cut in half lengthwise with a serrated knife. Place loaves, cut side up, on a baking sheet sprinkled with corn meal. (Can also be baked on a baking stone place on lower shelf of oven.) Preheat oven to 450 degrees and bake for 10 minutes. Reduce heat to 350 degrees 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 -- or not!
