English Muffin Toasting Bread

Step 1: Weigh the flour, or measure it by gently spooning it into a cup and sweeping off any excess. In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, salt, baking soda, and instant yeast.

Step 2: In a separate microwave-safe bowl or a saucepan on the stovetop, combine the milk, water, and oil. Heat to between 120°F and 130°F. Stir the liquid well before checking its temperature. If you do not have a thermometer, it should feel uncomfortably hot when you briefly dip in a finger. Do not let it reach 140°F, as temperatures in that range can harm the yeast.

Step 3: Pour the hot liquid over the dry ingredients and mix until thoroughly combined.

Step 4: Using an electric beater or a stand mixer fitted with the flat beater attachment, beat on high speed for 1 minute, until the dough is smooth and very soft. Without an electric mixer, beat by hand for 2 to 3 minutes, until the dough is smooth and starting to become elastic.

Step 5: Lightly grease an 8 1/2-inch by 4 1/2-inch loaf pan and sprinkle the bottom and sides with cornmeal.

Step 6: Scoop the soft dough into the pan and level it as much as possible.

Step 7: Cover the pan and let the dough rise until just barely crowned over the rim. Viewed at eye level, the dough should be visible above the rim but no more than about 1/4 inch over it. This takes about 45 minutes to 1 hour if the liquid was heated to the correct temperature and the kitchen is not very cold. While the dough rises, preheat the oven to 400°F.

Step 8: Remove the cover and bake for 22 to 27 minutes, until golden brown and the interior temperature is 190°F.

Step 9: Remove the bread from the oven. After 5 minutes, turn it out of the pan onto a rack to cool. Let it cool completely before slicing.

Step 10: Store leftover bread well wrapped at room temperature for several days, or freeze it for longer storage.