Combine 2 c flour,sugar,salt and yeast.
Add butter, with mixer at low speed gradually pour 1 3/4 hot tap water.
Beat 2 mins,occasionally scraping bowl with rubber spatula.
Beat in 1/2 c flour to make a thick batter continue beating 2 mins.
With spoon stir in additional flour (1 3/4 c) or enough to make a soft dough.
Knead 5 mins.
Cut in half. Cover with towel, let stand 20 min.
Grease cookie sheet, sprinkle with cornmeal.roll dough to form a loaf.
Place loaves in pan, brush with oil.
Cover loosely with plastic wrap. Refrigerate 2-24 hrs.
When ready to bake, preheat oven to 425 deg. Remove loaves from refrigerator uncover and let stand till rm temp.
With sharp knife,cut 3-4 slashes on top of each loaf. Bake 20 min.