Yeast Cornbread

Next time, I’m going to double this recipe.  This bread is good stuff.   My sister gave me the recipe, but I think it originally comes from Taste of Home Magazine.  Don’t be afraid of the yeast in this recipe.  It’s very easy to make.
Here’s what you’ll need:

• 1 package active dry yeast (2 1/4 tsp)
• 1 1/4 cups warm water, divided
• 1 cup cornmeal
• 1/4 cup non-fat dry milk powder
• 3 Tbs. butter, softened
• 2 Tbs. sugar
• 1 1/4 tsp. salt
• 2 1/2 – 2 3/4 cups flour

Dissolve the yeast in 1/4 cup of warm water in a mixing bowl.  Add all the other ingredients, except the flour and beat until smooth.  Gradually mix in enough flour to form a soft dough.
Turn the dough out onto a floured surface and knead it for 6-8 minutes.  Work in extra flour if needed.  Place the dough in a greased bowl, turning it to bring up the oiled side.  Cover lightly with a clean towel and let rise about an hour.
Punch the dough down and shape it into a loaf.  Put it in a greased loaf pan and cover it with the towel again.  Let it rise until double in size, about 30 minutes.  Bake at 375 degrees for 35-40 minutes.