Mix the yeast, honey and water. Set aside.
Stir the salt, baking powder, and flour together
Add the milk and one cup of the flour to the yeast mixture.
Hint: We used vanilla unsweetened almond milk as a substitution & it worked great!
Blend well.
Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
You should have a very soft, goopy dough. Yes, I said goopy
Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 1 to 2 hrs.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice & enjoy!