Thank you for the great recipe. Having also made your English muffin toasting bread, I think this recipe is better. The flavor and texture is much closer to a traditional English muffin. But I really did like the idea of baking the muffin in a loaf pan instead of going through all the hassle of using a griddle. So I made some adjustments to this recipe and tried it in a loaf pan. The result is the best of both worlds! 417g lukewarm milk 43g softened butter 1 1/2 teaspoons salt 25g sugar 1 large egg, lightly beaten 539g King Arthur Unbleached Bread Flour 2 teaspoons instant yeast This recipe makes 2- 9x4x4 loafs. I had no problem with cutting this recipe in half. I increased the hydration by 5%. Follow the original recipe for mixing(step 1 and 2). Cover the dough and let it rest for 25 minutes. Butter a Pullman loaf pan. After resting, divide the dough in half. Stretch and fold each piece of the dough into a log shape. Place the log into the loaf pan and tried to even it out. Wetting your hands with water make this process much easier than using flour. Cover the pan and allow to proof. The dough will triple in volume~ 1 hour. Bake at 350F for 26 minutes.

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