Pioneer bread

Woo hoo! A bread recipe that doesn't use the bread machine!

My mom made this a lot when I was a kid. I don't know where she got the recipe from, but she passed it on to me.

1 pkg. active dry yeast
3/4 C warm water (105-115 degrees)
3 T sugar
2 t salt
1 egg
3 T shortening
1/3 C yellow cornmeal
2 -2 1/2 C all purpose or unbleached flour
butter or margarine, softened
cornmeal

Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, 1/3 C cornmeal, and 1 C of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased/Pam'd bowl, turn greased side of dough up. Cover, let rise in warm place until doubled...about 1-1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Punch dough down. Platten dough with hands or rolling pin into an 18"x9" rectangle. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press w/thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.

Place loaf seam-side down in greased/Pam'd loaf pan. Brush lightly w/butter/margarine, sprinkle with cornmeal. Let rise until double, about 1-1 1/2 hours.

Heat oven to 400. Bake until loaf sounds hollow when tapped, 35-30 mins. Remove from pan, cool on wire rack.