This English Muffin Bread has all the nooks, crannies and chewiness that you expect from traditional English muffins but in an easy, no-knead loaf recipe!
Add the flour, yeast, sugar, salt, and baking soda to the body of a stand mixer with the hook attachment. Stir to combine. This can also be done with a handheld electric mixer or by hand (whatever you have.)
Spray a 9x5-inch loaf pan lightly with cooking spray. Add ¾ of the cornmeal to the pan and shake it around so the bottom and sides of the pan are coated, set aside.
Add the milk and water, stir until a wet dough is formed, and there are no dry patches or dry flour on the sides of the bowl. Scrape down the sides as needed.
Add the dough to the prepared loaf pan, smoothing out the top. Sprinkle on top the remaining cornmeal. Place a clean kitchen towel on top and allow it to double in size, 45 minutes to 1 and ½ hours.
While the dough is rising, preheat the oven to 400°F.
Once doubled in size, remove the towel and bake for 20-25 minutes until dark golden brown.
Take the bread out immediately and allow it to cool on a wire rack before serving.
Notes
Please refer to my FAQ's and ingredient list above for other substitutions or for the answers to the most common questions.
It's normal for the bread dough to feel sticky and wet, don't add extra flour or it won't turn out right.
You can make this all by hand and stir in a bowl. This is a very simple recipe and it's not meant to be complicated with specialized ingredients. This dough does not need any kneading so it's a very simple bread to make by hand.
This recipe can easily be doubled to make two loaves.
Be sure to let the bread cool before slicing.
The water and milk need to both be between 105-110F degrees or the yeast won't work properly or could be killed if it's too hot.
You can freeze the bread by wrapping with plastic and then foil before freezing for a few months.