Grease your two bread pans with butter and dust with cornmeal. Set these aside.
In a large mixing bowl, add the yeast, water, and honey and mix together, set this aside.
In another large bowl, mix together the flour, salt, and baking powder.
To the yeast mixture, add the milk and 1 cup of the flour mixture and mix together well.
Add the remaining flour a cup at a time and mix into the batter (you may have some flour left over, that is ok), you are looking for a soft, wet batter.
Spoon the dough into the bread pans.
Set the bread pans aside until the batter has doubled in size and is at the top of the pan or just a bit over. This can take 30-40 minutes.
While the batter is rising, preheat your oven to 220 C (425 F).
When the batter is ready, sprinkle the tops with cornmeal. Bake for 15 minutes. For a crispier and more golden crust, bake for 20-25 minutes.
Remove from oven and remove from pans, place on a wire rack and allow to cool.
Slice, toast, and enjoy with butter, honey, or your favorite jam.