No Knead English Muffin Bread

This bread is just like the real thing - nooks, crannies and all!  Great for toast or to use for sandwiches.  Since it is fresh bread you may want to maximize freshness by slicing and storing in the freezer (if it lasts that long)!

credit: http://www.flickr.com/x/t/0095009/photos/67238971@N04/6893010991/

You'll Need

• 4 1/2 cups flour 
• 1 package instant yeast
• 1/2 cup warm water
• 2 1/2 cups warm milk
• 1 tbl salt
• 1 tbl sugar
• 1 tbl olive oil
• 3/4 tsp baking soda
• cornmeal for coating pan

1. Combine warmed milk, water and oil in a large glass measuring cup or bowl and add sugar.  Stir to dissolve then add in the yeast.  Allow to sit for 5 minutes until yeast becomes active and frothy.
2. In a large mixing bowl add in the flour, salt and baking soda.  Whisk to combine then while mixer is on slowly add in the wet yeast mixture.  Mix until dough is combined and smooth (about 2 minutes).
3. Grease an 8 1/2 x 4 1/2 loaf pan and dust with cornmeal.  Spoon out the dough into the pan and cover (I used plastic wrap sprayed with cooking spray so it wouldn't stick to the dough).  Allow to sit for about 1 hour to rise.
4. Preheat oven to 400 and bake for 20 - 25 minutes until golden brown.  Remove from oven and allow to cool slightly before removing from pan.  

Serve with jam, butter, honey......oh so many choices!

Lucy~