This bread is filled with those infamous English Muffin nooks and crannies and rolled in cornmeal.
Keyword: baked goods
¼ to ⅓cupwater
2tbspbutter or vegetable oil
3½cupsUnbleached All-Purpose Flour
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.