Combine first 4 ingredients in a saucepan; heat until margarine melts. Cool to 105 to 11
Combine yeast and warm water; let stand 5 minutes.
Combine milk mixture, yeast mixture, 1 cup flour, cornmeal, and egg in a large mixing bowl; beat mixture at medium speed of an electric mixer until well blended. Gradually stir in enough of 2 to 2 1/2 cups flour to make a soft dough.
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Roll 1 portion into a 14 x 7-inch rectangle.
Roll up, starting at short side, pressing firmly to eliminate air pockets; pinch ends to seal.
Place, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 35
Bake bread at 350 for 30 to 35 minutes or until loaves sound hollow when tapped.
Remove from pans immediately, and cool on wire racks.
