Gluten-Free English Muffin Bread

Whisk/sift the dry ingredients (minus the yeast) together in a large mixing bowl. Set aside while you proof the yeast.Add the yeast, sugar (or 1 teaspoon honey), warm water and milk into a bowl and whisk together. Let stand for 5 - 7 minutes, until the yeast is puffy.Pour the yeast mixture, followed by the eggs, oil and honey and stir until combined. You can use a stand mixer fit with the paddle attachment here, mixing for 2 - 3 minutes. If you don't have a stand mixture, simply beat with a whisk for 1 - 2 minutes (get some elbow grease behind it and think of it as you arm workout for the day!).Transfer the dough to a greased 9" loaf pan, cover with a tea towel and set in a warm place to rise for 30 minutes, until it has doubled in size.While the dough is rising, preheat the oven to 375 degrees F.When the dough has finished rising, brush with the egg or milk wash and bake in the center of the oven for 35 - 40 minutes, until browned and hard on top. You should be able to tap on the top of the loaf and hear an almost hollow sound.Let cool in the loaf pan for 5 - 10 minutes, then transfer to a wire rack and cool completely before slicing.I find this bread is best served when toasted, and keeps on the counter for 1 - 2 days. To maximize it's freshness, slice the entire loaf, wrap it in foil and freeze until your're ready to use.