English Muffin Bread

Step 1: Mix the yeast, honey, and water. Set aside.

Step 2: Sift the salt, baking powder, and flour.

Step 3: Add the milk and one cup of the flour to the yeast mixture. Blend well.

Step 4: Add the remaining flour and beat in with a spoon.

Step 5: You should have a very soft, goopy dough. Yes. I said goopy.

Step 6: Spoon the dough into 2 loaf pans that have been greased with the butter and dusted with the cornmeal. Shake out excess cornmeal onto a plate, to use for topping the bread dough.

Step 7: Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. DO NOT COVER, as this dough is very sticky and will stick to whatever you cover it with. This may take 30 to 45 minutes.

Step 8: Preheat the oven to 425°F

Step 9: Dust the tops of the loaves with the excess cornmeal lightly, and bake for 15 minutes or so. Loaf will sound hollow when tapped.

Step 10: Bake for 20-25 minutes if you want a crisper, more golden crust.

Step 11: Let cook on cooling rack. Slice and toast.

Step 12: This makes 2 loaves. If you just want to make 1 loaf, cut the ingredients in half, EXCEPT for the warm water. Use the whole 1/4 cup warm to "bloom" the yeast in. But when measuring the milk, just use 1 cup.