English Muffin Bread

My grandfather made english muffin bread for me once when I was a kid and I absolutely loved it. I was craving it recently so did some research to find a similar recipe. This one is quite close to his, but I need to remember to get the 'official' one from him soon.

It's wonderful toasted with butter or jam or butter and jam. It's especially good with peanut butter. And it makes an amazing breakfast sandwich! I tried this method from Deb of Smitten Kitchen that I found on Cup of Jo a little while ago, I was really happy with the results.

English Muffin Bread (adapted from here)
1 cup warm milk
1/4 cup water
1/2 tablespoon white sugar
1 teaspoon salt
1/8 teaspoon baking powder
3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 tablespoon butter, softened (for greasing pan)
cornmeal (for coating pan)

Put all ingredients except butter and cornmeal into the pan of your bread machine and set to the dough cycle. After cycle ends remove dough and let it rest while you prepare a pan.

Butter a loaf pan and coat liberally with cornmeal. Shape dough into a loaf and put into pan, cover and let rise until doubled.

Bake at 400 for about 20 minutes until the top is golden brown.

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