This English Muffin Bread is the easiest bread recipe with all of the nooks and crannies of an English Muffin but in a quick, no-knead toasting bread!
Mix the yeast, honey, and warm water. Set aside.
Stir the salt, baking powder, and flour together.
Add the milk and one cup of the flour mixture to the yeast mixture. Blend well.
Add the remaining flour mixture, or enough to get a soft goopy dough and beat.
You should have a very soft, goopy dough that is a little thicker than pancake batter consistency.
Prepare your loaf pan by greasing it with butter or shortening and sprinkling it lightly with cornmeal.
Transfer your dough to your prepared loaf pan.
Set aside in a warm place to allow the batter to rise. The batter is finished rising when it has doubled or reaches the top of the pan. This will take between 20-30 minutes.
Meanwhile preheat your oven to 425F.
Dust the top of the loaf with cornmeal and bake for 20-25 minutes.
The loaf will sound hollow when tapped. Bake your bread for the full 25 minutes for a crisper, more golden crust.
Cool and slice your bread.