English Muffin Bread

Hello, hello!
Lucky me had a day off today, so I decided to try to make some English Muffin Bread! This recipe looked absolutely DELISH so I had to try it for myself! The recipe came from Blisstree, and it was ah-mazing!

I had the wrong sized loaf pans (I only had very large ones!) so the bread came out a little flatter and wider than expected, but it tastes good none-the-less!

Ingredients: (makes 2 loaves - one to eat right away and another for tomorrow, obviously)

Look at that adorable honey bear, he is so excited to help!

• 5 and 1/2 cups flour
• 2 tablespoons dry yeast
• 1 tablespoon honey
• 1/4 cup warm water
• 2 teaspoonsful kosher salt
• 1/4 teaspoon baking powder
• 2 and 1/4 cups warm milk
• Butter for greasing pans
• Coarse Cornmeal

Directions:
Mix the yeast, honey, and water, and set aside. (The warm water activates the yeast which eats up the honey and will get all nice and foamy!)

Om nom nom. Foam.

Sift the sale, baking powder, and flour together. 
Add the milk and 1 cup of the flour to the yeast mixture, and mix well.
Add the remaining flower and beat to create a verrrrrry sticky dough.
Grease the loaf pans with butter and dust them with the cornmeal. 
Divide up the batter between the two pans and let them rise in a warm place.

I put them in a warmed oven for just over an hour - this allowed the dough to rise up!

Then preheat the oven to 425oF, dust the top of the loaves with cornmeal, and bake for 20-25 minutes.

You will get this deliciousness:

Wait until it cools to slice it up and toast it... and then of course, as always, enjoy!