Title: Cornmeal Yeast Bread
Categories: Bread
Yield: 2 Servings

DISSOLVE
2	pk	Dry yeast
1/2	c	Lukewarm water
COMBINE IN MIXING BOWL
1/2	c	Sugar
1 1/2	ts	Salt
1/3	c	Butter or margerine
POUR OVER
3/4	c	Milk
COOL TO LUKEWARM, STIR IN
1	lg	Egg
1	c	White flour
3/4	c	Yellow cornmeal
		Yeast mixture
BEAT WELL AND STIR IN
3	c	To 3 1/2 c flour

Dissolve yeast in warm water. Combine sugar, salt, margerine in mixing bowl. Pour milk into mixing bowl. Stir in egg, flour, cornmeal, yeast mixture. Beat well. Stir in enough addition flour to make soft dough.

Turn dough onto lightly floured board and knead until satiny, about 10 minutes. Place dough in greased bowl; cover and let rise in warm place until double in size--about one hour. Punch dough down. Divide in half and place in 2 greased 8" loaf pans. Brush with melted margerine. Cover and let rise until nearly double, about 45 mins. Bake 350 for 30-45 mins or until golden brown.

**From More With Less Cookbook/Mennonite

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