In small saucepan over medium heat, warm milk and butter until butter just starts to melt. Remove from heat and stir to melt remaining butter. If your milk gets too hot, let it cool to lukewarm.

Whisk egg and honey together with lukewarm milk and butter.

In large mixing bowl mix flour, yeast and salt. Make a well in center of dry ingredients and pour wet ingredients in the well. Stir until a dough forms.

Turn dough out onto a lightly floured surface and knead until smooth. You may need to use a little extra flour while kneading to prevent a sticky dough.

Place dough in a glass bowl coated with cooking spray or lightly coated with vegetable oil. Cover dough with plastic wrap and let bread dough rise a draft free warm place until dough has doubled in size.

Coat a loaf pan with non-stick cooking spray. Sprinkle cornmeal on the bottom and sides of the pan and set aside.

Deflate dough and remove from bowl. Knead dough a few times to deflate. Shape into a bread dough into a loaf and place in prepared pan.

Let dough rise until bread has almost doubled (or reached the top of the loaf pan).

Bake at 350 for approximately 25-30 minutes, until loaf is golden brown and sounds hollow when tapped lightly. Turn baked bread out onto a wire rack to cool.