A delightful twist on the classic English muffin bread, perfect for breakfast or a snack.
Warm the milk and water in a saucepan until it feels warm to the touch.
Ensure the liquid is warm, not hot, to avoid killing the yeast.
Grease a loaf pan and sprinkle cornmeal evenly inside.
This prevents sticking and adds a nice texture to the crust.
In a mixing bowl, combine 1.5 cups of flour, yeast, sugar, salt, and baking soda.
Mixing the dry ingredients first ensures even distribution.
Add the warm milk mixture to the dry ingredients and stir until smooth.
Stir vigorously to incorporate air into the batter.
Gradually add the remaining flour, stirring until a thick batter forms.
The batter should be thick but not dry.
Spoon the batter into the prepared loaf pan and spread evenly.
Use a spatula to smooth the top for even baking.
Cover the pan with a clean towel and let it rise in a warm place for 45 minutes.
A warm, draft-free area is ideal for rising.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before baking.
Bake the loaf for 25 minutes until golden brown.
Tap the top of the loaf; it should sound hollow when done.
Remove the bread from the pan immediately and cool on a wire rack.
Cooling on a rack prevents the bottom from becoming soggy.
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