English muffin bread

 From King Arthur Flour

I make this bread since I can't get unsliced English muffin bread at the store.  I use it when I make French Toast Bake.  One loaf of bread is enough for a half batch with a few slices to spare.  Good for breakfast toast the next day.

270 g AP flour

14 g sugar

9 g salt

1/2 tsp baking powder

2 tsp instant yeast

194 g milk

25 g olive or vegetable oil

180 g sourdough discard

Combine the flour, sugar, salt, baking powder, and yeast in the bowl of a stand mixer

In a separate bowl, combine the oil and milk and heat over the stove or in a microwave until 120-130 degrees

Combine the liquid ingredients into the dry and mix until combined

Add in the sourdough and mix again until the dough is smooth and elastic

Grease a loaf pan and then sprinkle the insides with corn meal

Pour out the dough into the pan, cover and let rise in a warm place until the dough it just bleow the sides of the pan, about 45 minutes to an hour

Preheat the oven to 400 and bake 22-27 minutes or until lightly golden and the internal temperature is 190 degrees

Remove from oven and let sit for 5 minutes before turning out onto a cooling rack