In a medium size mixing bowl add all the dry ingredients and mix them together with a whisk.
In a pot or microwave safe bowl add the oil, water and milk and heat in intervals of 10 seconds stirring between until the liquids temperature reaches around 125°F.
Add the heated liquid onto dry ingredients in the mixing bowl and mix with paddle attachment. If you don’t have a stand mixing machine you can use a hand mixer and beat until dough is smooth
You can also beat by hand using a whisk or spatula, the dough will be very soft when finished mixing.
Grease an 8 and a half by 4 and an a half loaf pan and sprinkle the corneal on the bottom and side walls.
Add the dough to the loaf pan and level off the surface with wet fingers or dough scraper.
Place a plastic over the pan and let it ferment (proof) for 1 – 1 1/2 hours at ambient temperature or until it has risen to the top rim of the loaf pan.
Once you notice the dough reaching 3/4 of loaf pan preheat your oven to
Once dough is proofed, remove plastic cover and place into preheated oven and bake for 20-25 minutes or until light golden brown. Once baked the internal temperate should be 205°F (96°C) or above.
Remove from the oven and depan the english muffin loaf bread and let cool on a wired rack for about 20-30 minutes before slicing.