| In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast.
Heat water, butter and molasses to 120? to 130?F. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes.
Roll dough to 14 ? 9-inches. Roll up tightly from short end as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9 ? 5 ? 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour.
Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375?F for 45 minutes or until done. Remove from pan and cool on wire rack.