English Muffin Bread

 

• 4 cups all-purpose flour
• 2 (1/4-ounce) packets instant yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1 1/4 cups whole milk
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter, melted (optional)

Coat an 8 1/2-inch or 9-inch loaf pan, preferably metal, lightly with cooking spray.

Whisk flour, yeast, sugar, salt, and baking soda together.

Warm the milk, water, and olive oil together in a small saucepan or microwave until hot but not scalding.

Add to the flour mixture and beat until a tacky dough that clears the sides of the bowl forms (a finger pressed into the dough should not stick).

Remove the dough from the bowl and shape it into a ball. Place in the loaf pan and gently push down with damp hands to fill the pan in an even layer, making sure to go all the way to the corners.

Cover and let rise in a warm place until the dough has risen to just over the rim of the pan by about 1/4-inch, 45 minutes to 1 hour. About 20 minutes before the dough is ready, heat the oven to 400 degrees F.

Uncover and bake until the top is golden brown. For a shiny top, immediately brush the top with melted butter. Let cool for 5 minutes. Flip the bread out onto a wire rack and let cool completely, about 1 1/2 hours. The bread is best served sliced and toasted.