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1
In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup butter to 120u00b0-130u00b0. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each piece into a 18x15-in. rectangle. Spread remaining butter over dough to within 1/2 in. of edges. In a small bowl, combine first six filling ingredients; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under.
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4
Place seam side down on two ungreased
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5
sprinkled with cornmeal. With a sharp knife, make four or five slashes across top of each loaf; sprinkle with cornmeal. Cover and let rise until doubled, about 1 hour.
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6
Bake at 375u00b0 for 15 minutes. Reduce heat to 350u00b0; bake 20 to 25 minutes longer or until bread sounds hollow when tapped. Remove from pans to wire racks. Serve warm or cold.
