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1
In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
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2
Heat water, butter and molasses to 120F degrees to 130F degrees.
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3
Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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4
Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
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5
With spoon, stir in enough additional flour to make soft dough.
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6
Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
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7
Cover; let rest on board 20 minutes.
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8
Roll dough to 14 x 9-inches.
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9
Roll up tightly from short end as for jelly roll; pinch seam and ends to seal.
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10
Place, seam side down, in greased 9 x 5 x 3-inch loaf pan.
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11
Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
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12
Sprinkle top of loaf with 1 teaspoon flour.
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13
With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf.
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14
Bake at 375F for 45 minutes or until done.
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15
Remove from pan and cool on wire rack.
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16
To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast.
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17
Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.
