Crusty White Bread

Ingredients:
1/4 cup milk
3 tablespoons sugar
1 teaspoons salt
2 tablespoons butter or 2 tablespoons margarine
1 (1/4 ounce) package of dry active yeast
3/4 cups warm water (105F to 115F)
2.5 cups all-purpose flour
2 teaspoons cornmeal

Directions:
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 cup, until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 loaf pan, sprinkle with cornmeal to create a crusty loaf topping. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake at 400 degrees F for 30 minutes. Remove from pan immediately and cool on wire rack.