Preheat the oven to 190°C (375°F) and grease an 8 1/2 inch x 4 1/2 inch baking, sprinkle the cornmeal on the bottom and sides.

Add the flour, salt, instant yeast, and baking soda into a bowl and whisk together. If you’re using a stand mixer, add the ingredients to that bowl and mix with the paddle attachment for a few seconds.

In a microwave-safe bowl or in a medium size pot on the stovetop, add the milk, water, and honey and heat until the mixture reaches 120°F-125°F (48-51°C).

Give the milk mixture a stir then add it to the dry ingredients. Mix the dough by hand or use the stand mixer with the paddle attachment for 2-3 minutes or until the dough is smooth and elastic.

Transfer the dough to the loaf pan and level the top. Sprinkle some cornmeal on the top.

Cover the pan with a cloth or plastic cover and allow it to proof for 60 minutes or until it reaches the top of the pan.

Place into the preheated oven and bake for 22-25 minutes or until the top is light golden brown.

Remove the bread from the oven then turn it over to release it from the pan.

Allow the English muffin loaf to cool on a wire rack for 30-40 minutes before slicing.

Enjoy!