English Muffin Bread

I have just recently started baking bread.  For years I was unsuccessful.  I now know the reason was because the water I was using wasn't warm enough.  This recipe is a great place to start for beginners.  I saw this recipe on Brown Eyed Baker.  This is a very easy bread to make and it's quick too!  There is only one period of rising.  For me it's perfect since I don't have a lot of time in the weekdays with looking after Bilal and dropping and picking up Hasan from school.  This bread is also really yummy!  I didn't think it really tasted like an English Muffin.  I wasn't able to get a lot of holes in the bread.  But the outside of the bread has a great crunch and it was moist inside.  It tastes great toasted with some strawberry jam and butter spread on top!

English Muffin Bread
Slightly Adapted from Brown Eyed Baker

3 cups all-purpose flour
1 tbsp sugar
1 1/2 tsp sugar
1/4 tsp baking soda
1 tbsp instant yeast
1 cup milk
1/4 cup water
2 tbsp canola oil
cornmeal to sprinkle the loaf pan

In the bowl of a stand mixer, whisk together flour, sugar, baking soda and yeast.

In a microwave safe bowl, whisk together milk, water and oil.  Heat in microwave until the mixture is 120 F to 130 F.  Mix the mixture before taking the temperature.

Pour the liquid ingredients over the dry ingredients.  Using the paddle attachment, mix for 1 minute on high speed.  The dough will be very soft.

Lightly grease a loaf pan and sprinkle with cornmeal (bottom and sides).  Transfer the dough to the loaf pan, spreading it to make sure it is level.

Spray a piece of plastic wrap with oil and cover the loaf pan with this.  Preheat the oven to 400 F.  Allow the dough to rise for about 45 minutes to 1 hour.  The dough should just crown the rim of the loaf pan.

Once the dough has risen, remove the plastic wrap and bake for 22-27 minutes or until it is golden brown and has an internal temperature of 190 F.

After 5 minutes remove the bread from the pan and cool on a rack.  Allow to cool completely before slicing.