Anadama Bread

• 1 package dry yeast
• 1/4 cup maple syrup
• 1 cup warm water (105u0b0 to 115u0b0)
• 3 1/4 cups all-purpose flour, divided
• 1/2 cup yellow cornmeal
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• Vegetable cooking spray
• 2 teaspoons water
• 1 egg white

1. Dissolve yeast and maple syrup in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, cornmeal, and next 2 ingredients; beat at medium speed of a mixer until blended. Stir in 3/4 cup flour to form a soft dough, and turn out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and roll into a 14 x 7-inch rectangle on a lightly floured surface. Roll up tightly, starting at short side, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Cover and let rise 1 hour or until doubled in bulk.
3. Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375u0b0 for 35 minutes or until loaf sounds hollow when tapped. Remove from pan; let cool on a wire rack.

yeast, maple syrup, warm water, flour, yellow cornmeal, vegetable oil, salt, vegetable cooking spray, water, egg

Taken from www.myrecipes.com/recipe/anadama-bread (may not work)