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In a small saucepan, combine the butter, honey, and milk, and heat to 120 degrees F. Set aside.
In the bowl of a stand mixer, whisk together the corn meal, 1 ½ cups of bread flour, salt, and yeast. Add the milk mixture and mix until combined.
Using the dough hook, knead the mixture, adding more bread flour, ¼ cup at a time, until you have a slightly sticky dough. Continue to knead on medium low for about 7 minutes.
Place the dough into a greased bowl, cover, and let rise until doubled, about an hour.
Prepare a 9 inch by 5 inch loaf pan with spray oil and a parchment paper sling.
Remove the dough and press it into a rectangle, about 8 inches wide. Roll it into a log and place it, seam side down, into the prepared loaf pan. Cover loosely with plastic wrap and let it rise until doubled, 30 to 60 minutes.
Heat the oven to 375 degrees F.
Bake the loaf for 40 to 45 minutes, until the interior reaches 195 to 205 degrees F.
Brush the top of the hot loaf with about a tablespoon of soft butter.
Remove from the pan and cool on a wire rack.