English Muffin Bread Recipe (No-Knead, Toast-Friendly)

In a large bowl, whisk together the flour, yeast, sugar, salt, and baking soda until evenly combined.

Pour in the milk and warm water. Stir with a sturdy spoon (or a mixer) for 3–5 minutes until you get a thick, sticky batter-like dough.

Cover the bowl and let the dough rise in a warm spot until noticeably puffy, about 45–60 minutes.

Lightly grease two loaf pans and dust them with cornmeal. This helps create the signature English muffin texture.

Gently divide the dough between the pans. Cover and let it rise again for 30–45 minutes, until the dough is close to the rim.

Heat the oven to 190°C / 375°F. Bake on the middle rack for 35–45 minutes, until golden and baked through. If the top browns too quickly, tent loosely with foil near the end.

Cool in the pans for 10 minutes, then turn out onto a rack. Slice once fully cool; for extra nooks, split with a fork instead of cutting straight through.

Toast slices in a skillet or toaster. Serve with butter, jam, or use for breakfast sandwiches.