A classic cornmeal/molasses bread, adapted for modern cooking from a 1980s-era Fleischmann's yeast cookbook.
In a large bowl, mix 2 1/2 cups of the flour, the cornmeal, salt, and yeast. Add the butter and use a mixer to blend in the butter. Slowly add in the warm water and the molasses, stirring carefully. Add 1/2 cup additional flour, and then, using a mixer, beat at medium speed for two minutes. Stir in approximately four more cups of flour (you will need to work it in with your hands at this point) to make a stiff dough.
Turn out the dough onto a floured board and knead until smooth and elastic for approximately 8 to 10 minutes. Grease a large bowl with butter and place the dough in the bowl. Turn the dough so that all sides are coated. Cover with a towel and let rise in a warm place for one hour, until doubled in bulk.
Punch the dough down and divide it in half. Roll each half out on a floured board into an approximately 14x9" rectangle. Roll up the rectangle and place it in a greased 9x5x3" loaf pan. Repeat with the other half of dough. Cover with a towel and let rise again, until doubled in bulk, approximately 45 minutes. Melt the 1 tablespoon of butter and brush it over the top of the loaves.
Bake the loaves at 375 for approximately 45 minutes. The bread should be medium brown and crispy on top, and should make a hollow sound when tapped. Cool on wire racks. Serve warm with butter. Makes two loaves