English Muffin Bread

2 3/4 C warm water
1 1/2 T Instant yeast
1 1/2 T sugar
1 T salt
4 1/2 C bread flour
2 T corn meal

In a large bowl, combine all ingredients except the corn meal. Mix until well combined. Dough will be sticky. Cover the bowl with a tea towel for about 25 minutes or until doubled. Spray pans with cooking spray. Take corn meal and put in each pan. Tilt and shake until pan has a light covering of corn meal. When dough has doubled turn out onto floured surface. Divide into four equal parts and place evenly divided dough into pans. Let rise another 20 minutes in the pans or until doubled. Bake in preheated oven at 350 degrees until bottom is slightly brown. 17 minutes for mini loaves or if using regular bread pans (2) bake for 25 to 30 minutes. Place on cooling racks. You could also roll out the dough on the counter and use a biscuit cutter or a drinking glass and cut them into circles to make legit English Muffins.