Make the dough

1. Whisk the water, molasses, butter, and yeast together in the bowl of an electric mixer.  Let the mixture stand for about 2 minutes just to allow the yeast to dissolve.
2. Mix in all the remaining ingredients into the yeast water.  Stir everything together to create a shaggy dough and then mix the dough with the dough hook attachment on low for about 5 minutes until the dough forms a ball around the hook.
3. Cover the dough to rest and rise for about 1 hour.

Shape the loaves

1. After an hour, turn out the dough onto a lightly floured surface.  Divide the dough into 8 pieces with a bench scraper

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2. Line 2 sheet trays with parchment

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   .  Scatter a little bit of cornmeal on top of the parchment

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3. Lightly pat out each piece of dough into a small rectangle about 8 inches wide.  Roll the dough over itself on the short ends to form a log that is about 8 inches long.  
   Pinch to seal the seam on the dough and tuck the ends in so that you don’t see the roll shape on the ends. Flatten the logs slightly with your hands.  
4. Repeat with the remaining pieces of dough and then set the logs on the sheet trays.  Cover with a clean kitchen towel to rest for about 30 minutes.

Bake the loaves

1. Close to the end of the 30 minutes, preheat the oven to 350 F (180 C).  Spray the loaves with water and then bake them for 20 minutes until the middle of the loaves springs back when you poke them and the tops are no longer shiny.
2. Serve the loaves warm.  Bread is best eaten the day that it is made, but you can freeze any loaves you don’t eat for up to 2 months.  Warm up frozen loaves in a 320 oven for about 15 minutes.