English Muffin Bread
{from Ready, Set, Dough! by Rebecca Lindamood
1 pound, 9 ounces (5 3/4 cup) flour: mix of all-purpose and bread flour
2 3/4 cup warm water
1 tablespoon kosher salt
1 tablespoon + 1 1/2 teaspoon sugar
1 tablespoon + 1 1/4 teaspoon instant or active dry yeast
non-stick cooking spray
cornmeal
1/3 cup melted salted butter, divided
In a large bowl, stir together the flour, water, salt, sugar, and yeast until no dry pockets remain. The dough will be shaggy and very sticky. Spray a piece of plastic wrap and place loosely over the bowl. Let rise for about 1 hour, until puffy and about doubled in size.
Meanwhile, coat two 8x4" loaf pans, bottoms, and sides with nonstick spray. Coat with cornmeal, tapping out the excess.
Coat hands with oil or spray. Divide the dough between the two prepared pans, filling just halfway. (You may have a bit of extra dough.) Cover loosely with the coated plastic wrap and let rise about 30 minutes. Preheat oven to 350.
Place the pans on the center rack and bake for 30 minutes. Remove from the oven and brush the surface of each with melted butter, using about half of the butter. Reserve the rest. Continue baking for 10 minutes more.
Immediately tip the loaves out of the pans and place on a cooling rack. Brush all sides with the melted butter. Cool completely before slicing.
To freeze, cool completely, Double wrap in plastic wrap, then in foil. Thaw on the counter for a few hours.
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