In a glass bowl or measuring cup, combine the warm water and yeast. Set aside for 10 minute so yeast can activate.
In a small saucepan over a medium heat, combine the water and cornmeal.
Bring to a gentle boil, reduce the heat to medium low, and cook until thickened, about 5 minutes.
Remove the mixture from the heat and add the butter.
Stir until fully melted and combined, and add the molasses and mix well. Set aside to cool slightly.
Once cool, combine the yeast mixture with the cornmeal mixture in the bowl of a stand mixer with a paddle attachment. Once combined, add the all-purpose flour and mix well.
Change the attachment to a dough hook and add the bread flour, cinnamon and salt on low speed.
Once the flour is incorporated, change the speed to medium and have the machine knead the dough until smooth and elastic, about 10 minutes.
Shape the dough into a ball, pour the oil into the bowl of the stand mixer, and turn the dough over in the oil until well coated on all sides.
Cover the bowl with plastic wrap and set aside in a warm place to rise for an hour, or until doubled in size.
Grease a 9-by-5 loaf pan and turn out the dough into it, shaping gently beforehand on a cutting board or counter.
Re-cover the dough gently and set aside again until doubled in size (or expanded beyond the edge of the pan), about 45 minutes to an hour.
Score the top of the dough along the top in a single line.
Heat the oven to 375 F.
Bake the bread for 30 to 35 minutes.
Allow to cool at least 10 minutes before transferring to a wire rack to cool completely.
