|Skim milk/Null||3⁄4 Cup (12 tbs) (Null)|
|Margarine/Null||1⁄4 Cup (4 tbs) (Null)|
|Active dry yeast/Null||1⁄2 Ounce (2 Packages)|
|Warm water/Null||1⁄2 Cup (8 tbs) (At 105 F To 115 F)|
|Sugar/Null||1⁄3 Cup (5.33 tbs) (Null)|
|Salt/Null||1 Teaspoon (Null)|
|All-purpose flour/Null||4 1⁄4 Cup (68 tbs) (Divided)|
|Yellow cornmeal/Null||3⁄4 Cup (12 tbs) (Null)|
|All-purpose flour/Null||2 Teaspoon (Divided)|
|Vegetable cooking spray/Null||1 (Null)|
Combine milk and margarine in a saucepan; cook over medium heat until margarine melts.
Cool to 105° to 115°.Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, milk mixture, sugar, and salt in a bowl; beat at low speed of an electric mixer until blended.
Add egg, 1 cup flour, and cornmeal; beat at medium speed until well blended.
Gradually stir in enough of the remaining 3 1/4 cups flour to make a soft dough.
Sprinkle 1 teaspoon flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Sprinkle 1/2 teaspoon flour over work surface.
Roll 1 portion of dough into a 10x6-inch rectangle.
Roll up jellyroll fashion, starting at short side, pressing firmly to eliminate air pockets.
Pinch ends to seal.
Place dough, seam side down, in an 8 1/2x4 1/2x3-inch loafpan coated with cooking spray.
Repeat procedure with remaining 1/2 teaspoon flour and dough.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled.
Bake at 350° for 25 minutes or until loaves sound hollow when tapped.
Remove from pans; let cool on wire racks.
Use 20 slices for Turkey Sandwiches.
Reserve remaining slices for another use.