English Muffin Toasting Bread
rec.food.cooking/Joel Elrich
Yields 1 Loaf

1 pkg active, dry yeast
1 1/2 tsp granulated sugar
1 cup whole milk
1/4 cup warm water
1 tsp salt
2 2/3 cups unbleached all-purpose flour, divided
yellow cornmeal

Preheat the oven to 375 degrees.
Dissolve the yeast and sugar in the warm (105 degrees-115 degrees) water.
Let stand until the yeast foams (about 5 minutes).
Scald the milk and let cool until warm (105 degrees-115 degrees).
Add the salt, milk and just under 1/2 of the flour.
Beat until smooth and elastic.
Beat in the remaining flour to make a dough that is stiff but too soft to knead.
Grease the loaf pan (8 1/2x4 1/2x 2 1/2-inches).
Sprinkle the inside of the pan lightly with cornmeal.
Turn the batter into the pan.
Pat the top of the loaf smooth.
Dust lightly with cornmeal.
Let the dough rise, uncovered, until the dough almost fills the pan (about 45 minutes).
Bake until golden and the loaf tests done (about 30 minutes).
Remove from the pan.
Cool on a rack.