Ingredients
Method
Step-by-Step
- Grease an 8 1/2 x 4 1/2-inch loaf pan and dust it lightly with cornmeal if desired.
- Whisk the flour, sugar, salt, baking soda, and instant yeast together in a large bowl.
- Heat the milk and oil or melted butter to 120–130°F (49–54°C). The liquid should feel hot but must not be boiling.
- Pour the warm liquid into the dry ingredients and stir or beat vigorously for about 1 minute. The mixture should be thick and sticky rather than kneadable.
- Scrape the dough into the prepared pan and smooth the top with a wet spatula or damp hands.
- Cover the pan and let the dough rise in a warm place for 45–60 minutes, until it crowns slightly above the rim.
- Toward the end of the rising time, heat the oven to 400°F (200°C).
- Bake for 22–27 minutes, until golden and approximately 190°F (88°C) in the center.
- Cool in the pan for about 5 minutes, then turn the loaf out onto a rack. Let it cool thoroughly before slicing.
- Use a serrated bread knife to cut fairly thin slices, then toast them well before serving.
Notes
For a traditional English muffin flavor, dust the pan with cornmeal or add 1–2 tablespoons of cornmeal to the pan. Melted unsalted butter can replace the vegetable oil. A 9 x 5-inch pan may be used, but the loaf will be shorter and may need slightly less baking time. Cool completely before slicing so the crumb does not compress or seem gummy.