Wheat Cornmeal Bread for Bread Machine or by Hand

Bread Machine Method - Gather the ingredients.

Bread Machine Method - Add ingredients to the bread machine in the order recommended by your bread machine manufacturer. Bake on basic cycle, medium crust.

Conventional Method - Gather the ingredients.

Conventional Method - In a large mixing bowl, combine the yeast and brown sugar in warmed (about 105 F) water and let stand for 10 minutes.

Conventional Method - Whisk in the egg and softened butter, and then add the salt, cornmeal, whole-wheat flour, and bread flour; mix with hands or dough hook.

Conventional Method - Turn the dough out onto a floured surface and knead until smooth and elastic, about 8 to 10 minutes. Alternatively, knead with a stand mixer and dough hook.

Conventional Method - Grease a large bowl with butter or oil.

Conventional Method - Put the dough into the bowl and turn so all sides are greased.

Conventional Method - Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled.

Conventional Method - Punch the dough down and shape into a loaf.

Conventional Method - Turn the dough into a buttered 9 x 3-inch loaf pan.

Conventional Method - Cover with a kitchen towel and let it rise in a warm, draft-free place for about 45 minutes, or until doubled.

Conventional Method - Position the oven rack in the middle of the oven.

Conventional Method - Preheat the oven to 350 F.

Conventional Method - Bake the bread for about 30 to 40 minutes, or until golden brown.

Conventional Method - Serve and enjoy.