No-Knead English Muffin Bread Recipe

Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.

Mix 1 1/2 cup bread flour 1 1/2 cup white whole-wheat flour yeast and baking soda together in a large bowl.

Combine milk water sugar and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer about 5 minutes.

Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.

Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size about 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Bake loaves in the preheated oven until golden brown 20 to 25 minutes. Invert onto a wire rack and cool to room temperature about 30 minutes.