English Muffin Bread

We chose this bread because it did not require bread flour which we can't seem to get at this time. The recipe is from King Arthur bread and flour. It was fabulous and a big hit! Half the loaf was gone by day one! Also when I was looking for recipes found ones that can be made in a slow cooker as well.

• 1 teaspoon vinegar (we used white)
• 1/4 to 1/3 cup (55g to 74g) water
• 1 cup (227g) lukewarm milk
• 2 tablespoons (28g) butter or 2 tablespoons (24g) vegetable oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/2 teaspoon baking powder
• 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
• 2 1/4 teaspoons instant yeast
• Place all of the ingredients into the bucket of your bread machine. Use the smaller amount of water in the summer, or during humid conditions; use the larger amount of water in winter, or if you're in a dry climate.
• Program your machine for basic white bread, light crust. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. Adjust the dough's consistency with additional flour or water, if necessary.
• For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal.
• Place the dough back in the machine to rise and bake.
• Remove the finished bread from the machine, and cool it on a rack.