1 pkg. active dry yeast
3 tbsp. sugar
1 egg
1/3 c. yellow cornmeal
3/4 c. warm water (105 to 115 degrees)
2 tsp. salt
3 tbsp. shortening or butter
2 to 2 1/2 c. flour

Dissolve yeast in warm water in large mixing bowl. Add sugar, salt, egg, shortening, 1/3 cup cornmeal and 1 cup flour. Blend on low speed, scraping bowl constantly for 1/2 minute. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up and cover. Let rise in warm place until double, 1 to 1 1/2 hours. Punch down dough. Roll up and put seam side down in greased bread pan. Brush lightly with butter. Sprinkle with cornmeal. Let rise until double, 50 to 60 minutes. Heat oven to 400 degrees. Bake until loaf sounds hollow when tapped, 25 to 30 minutes. Remove from pan. Cool on wire rack.