Chef Alison Croce, from Love Heart's Bakery in Litchfield, demonstrates how to make English muffin bread.

3 cups warm water

1 TB active dry yeast

2 TB sugar

5 cups all purpose flour 

1 TB salt

Combine the warm water, yeast and sugar in a bowl of a mixer until it foams

Add flour and salt 

With the dough hook on a stand mixer mix on slow for about 5 minutes. 

Cover mixing bowl with Saran wrap and allow to rise for about an hour. 

Pour risen dough into loaf pan and cover with a clean cloth or Saran wrap and allow to rise again for another hour. 

Place into oven set at 350 degrees. 

Bake for 30 minutes, brush with oil and sprinkle with corn meal. Bake another 10 minutes, remove from loaf pan bake another 10minutes