Easy English muffin bread is perfect for toasting and has all of the craggy, craters and toasty bits that hold those pools of melting butter. No fail, no knead recipe with just one rise! Freezes well, too.
Butter and cornmeal for greasing and dusting the pans
Mix the yeast, honey, and water. Set aside.
Stir the salt, baking soda, and flour together.
Add the milk and one cup of the flour to the yeast mixture.
Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
You should have a very soft, goopy dough. Yes. I said goopy. See the video for a visual.
Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
Preheat the oven to 425F
Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.
Bake for 20-25 minutes if you want a crisper, more golden crust.
Cool and slice.
The pans I use are 9x5-inch.
ANY kind of loaf pan is fine - I prefer glass but you can use aluminum, cast iron, or whatever.
You can make two large loaves of with this recipe or you can double it and make four. I'd double it if I were you — it tends to disappear quickly and you can freeze it if you need to.
Use coarsely ground cornmeal to dust the pans. It will give you that flavor and slight texture that the conventional English muffins have. If you don't have any cornmeal you can just dust the pan with flour instead. Not a big deal but not as good either.