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Place yeast, water, sugar and salt in warm water and stir until dissolved. Add flour and stir until blended. Do not knead.
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Cover and let rise for one hour or doubled in size. Flour or grease hands and remove dough from bowl and place in 2 rounds on oiled cookie sheet ( or parchment paper ) sprinkled with corn meal. Let rise and additional hour. Brush top with melted butter.
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Bake at 425 degrees for 10 minutes.
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Reduce oven temperature to 375 degrees and cook an additional 15 minutes.
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Remove from oven and brush again with butter.
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Serve warm.