Grease two standard loaf pans, dust with cornmeal and set aside.
In a medium bowl, combine the honey and water. Add the yeast and set aside to activate the yeast.
In a separate bowl, sift the flour, salt and baking powder; set aside.
In the bowl of an electric mixer, fitted with a paddle attachment, combine the milk, one cup of flour and the yeast mixture.
Add the remaining flour and mix until you have a soft and very sticky dough.
Spoon the dough between two prepared loaf pans. Cover the pans with a towel and allow to rise for at least 45 minutes in a warm place, until the dough has doubled and comes to the top of the pans or a little above.
Lightly brush the top of the loaves with butter and dust with cornmeal. Bake at 425ºF for 20-25 minutes.
Remove from the pan and cool before slicing. Great toasted with butter and jam.
Recipe note:
When dividing the dough I found it easier to spread in the pan when my finger tips were buttered. The dough is very sticky.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/english-muffin-bread/