Name: English Muffin Bread-Eggless/ Butterless/ Sugarless recipe by Swapna Sunil at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8
Ingredients: 2 and 1/4 cups All purpose flour/ Maida; 1/8 tsp baking powder; 1 tsp salt; 1 tbsp honey; 1/8 cup warm water; 1 cup warm milk; 1 tbsp yeast

In a bowl, add the warm water, honey and yeast mix it well. Then cover it to proof until it's frothy.

Sift the flour, baking powder and salt.

In a separate bowl add the sifted flour, mix in the warm milk and proofed yeast. Stir well with a spoon. The dough will be sticky.

Now grease a loaf tin with soft butter and dust it with all purpose flour/ maida. Next spoon in the dough mix into the tin. Pat it with your fingers to level.

Cover this with a cling film and keep it in a warm place to double in size, which might take 20 to 30 mins.

Once doubled, brush the top with milk and bake in an preheated oven at 180°C or 350°F for 20 mins or until golden. When you tap on the top after baking it should sound hallow. Once baked to perfection, remove the tin, brush the top with butter and cool to room temperature.

Later cut into slices with a serrated knife. It tastes so milky and light. Perfect for toasting and works great for sandwiches as well.