Make the cornmeal soaker: In a heatproof bowl, combine 1/2 cup yellow cornmeal with 1 cup very hot water (not boiling). Stir well, then let it sit for 15–20 minutes to soften. This step keeps the loaf moist and prevents a gritty texture.

Warm the liquids: In a small saucepan, warm 1/2 cup whole milk, 1/3 cup molasses, and 3 tablespoons unsalted butter over low heat until the butter just melts. Remove from heat and let cool until lukewarm (about 100–110°F). If it’s too hot, it can kill the yeast.

Activate the yeast (if using active dry): In a large bowl, mix 1/4 cup warm water with 2 1/4 teaspoons active dry yeast and a pinch of sugar. Let it stand until foamy, about 5–10 minutes. If using instant yeast, you can skip this and add it directly to the flour.

Build the dough: In a large mixing bowl, combine 3 to 3 1/2 cups all-purpose or bread flour with 1 1/2 teaspoons salt. Add the softened cornmeal mixture, the lukewarm molasses mixture, and the yeast (foamy or instant). Stir with a sturdy spoon until a rough dough forms.

Knead until smooth: Turn the dough onto a lightly floured surface. Knead 8–10 minutes, adding small sprinkles of flour only as needed to prevent sticking. Aim for a dough that is soft, slightly tacky, but not sticky.

First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes. It should look puffy and feel airy when gently pressed.

Shape the loaf: Gently deflate the dough. Pat into a rectangle, then roll it up snugly from the short end. Pinch the seam and tuck the ends under. Place into a greased 9x5-inch loaf pan. For a rustic finish, dust the top with a little cornmeal.

Second rise: Cover the pan loosely and let the dough rise until it crowns about 1 inch over the rim, 35–55 minutes depending on room temperature. When lightly pressed, the dough should spring back slowly and leave a slight indent.

Bake: Preheat the oven to 375°F (190°C). Bake the loaf for 35–40 minutes, until deeply golden and the internal temperature reads 195–200°F. If the top browns too fast, tent loosely with foil for the last 10 minutes.

Finish and cool: Remove from the pan and cool on a rack for at least 1 hour before slicing. For a soft crust, brush the hot loaf lightly with melted butter.