Even Nooks and Crannies!

Does English Muffin bread taste as good as you think it might?  Oh yes.  Toasted with butter and cinnamon?  Or maybe even jelly?  Oh my.
I have watched this recipe be pinned all over Pinterest but my recent fear of yeast held me back.  You see… when things don’t rise, you get a complex.  You throw out all your yeast and buy new individual packets – both kinds!  Then let them sit in your cabinet because what if you use them and they don’t rise?  Then the common denominator is you and not the yeast.
Thankfully, this bread rose just as it should – at least how the directions said it would.  This recipe is really easily done in the mixer, one rise and bake it in the oven.  And yes, it does taste like a English Muffin, even has the nooks and crannies!

English Muffin Bread
What you need!
1 cup milk
1/4 cup water
2 1/4 teaspoons active dry yeast (one small packet)
3 cups all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
1 tablespoon corn meal

Make it!
Warm the milk and water over low heat until warm, but not hot to the touch, around 120 degrees. Remove from the heat and add the yeast to the mixture and let bloom, about 5 minutes.
 In the bowl of a stand mixer, fitted with the dough hook, add the yeast and milk mixture and stir in the flour, sugar, salt, and baking soda.
 Knead on medium speed for 7 minutes. Test dough and add more flour if it's too sticky too handle. It should be slightly sticky, but workable.
 Spray an 8x4 loaf pan with nonstick cooking spray and sprinkle in the corn meal. Shake the pan around so that the corn meal coats the inside of the pan evenly.
 Place the dough in the pan and let rise until doubled, about 45 minutes.
 Bake in a 400 degree oven for 25 minutes or until golden brown. Cool completely before slicing.