English Muffin Bread

This is an easy bread to make and tastes great!
It makes 1 loaf. Taste even better toasted with
butter and jelly or what ever you perfer.

3 cups unbleached all-purpose flour

1 Tbsp. sugar
1½ tsp. salt
¼ tsp. baking soda

1 Tbsp. instant yeast (not rapid rise)

1 cup milk

¼ cup water

2 Tbsp. vegetable oil or olive oil

Nonstick spray

Cornmeal for sprinkling in pan

1 Tbsp. melted butter

In the bowl  mix together flour, sugar, salt, baking soda, and yeast.

In a separate microwave-safe bowl, heat milk, water, and oil to around 125° F.
Using an instant-read probe thermometer is the best way to get a precise reading here, which is important because you want an accurate temperature to properly activate your yeast.

Pour the hot liquid over the dry ingredients in the mixing bowl and beat at high speed for 1 minute. The dough will be very soft and sticky.

Lightly spray an loaf pan , and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan loosely with plastic wrap or a lightly dampened dish towel. Move the dough to a draft-free, warm space in your kitchen (I put mine in the microwave). Let the dough rise till it’s just barely crowned over the rim of the pan which will take about an hour.

While the dough is rising, preheat the oven to 400° F.

Remove the cover, and bake the bread for 20 to 22 minutes or until golden brown and its interior temperature is 190° F.

Remove the bread from the oven, brush with melted butter, and after 5 minutes turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing.