Molasses Oatmeal Bread

I started out by trying to replicate the bread you get at Outback Steakhouse, and we like this even better. This started as a recipe from the fabulous Canadian cookbook series, The Best of Bridge, and morphed into this gem. This is by far the BEST bread I have ever made. My family ate so much we hurt and we still reached for more!
1 package dry yeast (1 tbsp.)
1/2 cup warm water
1 tsp. sugar
2 cups boiling water
1 cup oatmeal
1/2 cup molasses
2 tsp. salt
1 tbsp. butter, softened
1/4 cup sugar
5 cups flour
1 cup cornmeal
Dissolve the yeast in the warm water and stir in the tsp. of sugar. Let stand until bubbles (about 10 minutes). Pour the boiling water over the oatmeal and add molasses, salt, and butter and 1/4 cup of sugar. Let it stand until luke warm then add to the yeast mixture and beat well. Add enough flour to make a stiff mixture without being too sticky. Knead dough for a few minutes - so much easier if done in a stand mixer. Form into a large ball, cover and let rise until twice the original size. I have always found the best place for this is on a heating pad on the kitchen table!
Pour cornmeal onto a plate. Punch down the dough and with wet hands, divide into four equal parts. Shape each part into a log and roll in cornmeal. Put all four logs into a greased jelly roll pan and place in a warm place to rise again. I always just do this part in a warm oven (not hot, just barely warm). Once the bread has doubled in size, place a small loaf pan filled with water on the bottom shelf of the oven and preheat to 350 degrees. The water will help the bread maintain its moisture while baking. Bake bread in the preheated oven for about 30 minutes. Test for doneness by tapping the top and hearing a hollow sound.
Try to wait until it's not too hot to slice, but we can never wait that long!!