Combine 2 cups flour, sugar, garlic salt, and yeast in a large mixing bowl; stir well. Combine milk and next 3 ingredients in a saucepan; cook over low heat until butter melts, stirring occasionally. Cool to 120~ to 130~. Discard garlic.

Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer until combined. Beat an additional 2 minutes at high speed. Gradually add 3/4 cup flour, beating well. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Shape dough into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85~), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface, and knead lightly 3 or 4 times. Divide dough in half. Roll 1 portion to a 13-x8-inch rectangle on a lightly floured surface. Roll dough, jellyroll fashion, starting at long side, pressing firmly to eliminate air pockets; pinch ends to seal. Sprinkle 1-1/2 teaspoons cornmeal on a greased baking sheet. Place loaf, seam side down, on baking sheet. Repeat procedure with remaining dough.

Cover and let rise ina warm place, free from drafts, 45 minutes or until doubled in bulk. Make diagonal slits about 1/4-inch deep down the length of each loaf, sing a sharp knife. Sprinkle loaves with remaining 1/2 teaspoon cornmeal. Bake at 400~ for 20 minutes or until loaves sound hollow when tapped. Cool slightly on wire racks. Serve with Herb Butter. Yield 2 loaves. Herb Butter: 1 cup butter or margarine, softened 2 cloves garlic, minced 2 teaspoons dried parsley flakes 1/2 teaspoon dried whole oregano

Prodigy's Recipe Exchange Newsletter by Martha Sheppard