Preparation / Directions:
Makes two 8-inch loaves
In a large bowl dissolve the yeast in the warm water. Melt the butter and molasses in hot water, then cool to lukewarm and stir into the yeast mixture. Mix 4 cups of flour with salt and cornmeal and - one cup at a time - blend this into yeast-molasses mixture; continue to add flour until you have a stiff dough.
Turn out onto a floured board and let rest while you clean and grease your bowl. Knead the dough for 10 minutes, adding flour as necessary to achieve smooth and elastic consistency. When the dough springs back from the pressure of your finger, put it in the greased bowl and turn to coat all over. Cover with plastic wrap and let rise until it doubles in bulk - about 1 hour.
Punch down, knead again for a minute or two, then shape into 2 loaves. Place in greased 8-inch bread pans. Cover with a towel and let rise again in a warm place until dough has risen over tops of pans by about 1/2 inch - about 40 minutes.
Bake in preheated 400 F oven for 15 minutes, then reduce heat to 350 F; continue baking 35-40 minutes longer. Remove and cool on racks.