Always read the label on the yeast package confirming whether it is active dry yeast or instant/fast acting yeast. Follow the instructions below according to the type of yeast you have. You just need to change the order of the steps as shown below. The bread comes out exactly the same!

(1.1) Instructions if you using Active dry yeast

• Combine the sugar, yeast, warmed water and warmed milk in a bowl.
• Set the bowl aside for 5 minutes until the mixture starts to foam.
• In another bowl, whisk the flour, salt and baking soda together.
• Add the oil to the foamed yeast mixture and stir to combine.
• Add the yeast mixture to the flour mixture. Mix well for about 2 minutes with a sturdy metal or woodenspoon. The mixture will look sticky and this is perfectly fine.
• Proceed with the rest of the recipe from step (1.3)

(1.2) Instructions if you are using Instant dry yeast

• Dry ingredients: Whisk together the flour, salt, sugar, baking soda and instant dry yeast in a large bowl.
• Wet ingredients: In a separate jug or small bowl, combine the warm water, warmed milk and oil.
• Combine wet and dry ingredients: Pour the combined wet ingredients into the bowl with the whisked dry ingredients.
• Mix well: Mix well for about 2 minutes with a sturdy metal or wooden spoon. Do not over mix. The mixture will look sticky and this is perfectly fine.
• Proceed with the rest of the recipe from step (1.3)

(1.3) Transfer the mixture to a greased  8½ inch x 5 inch (21cm x 13cm) loaf pan: See note 5

• If you do not have a good non-stick loaf pan, then I suggest you line it with parchment/baking paper before adding the mixture.
• Cover and leave to rise for 45 minutes: Level out the dough with a spoon or spatula, cover the loaf pan with plastic wrap. Allow to rise in a warm part of your kitchen for 45 minutes until double in size
• Remove plastic wrap: Once risen, remove the plastic wrap but do not touch or deflate the risen dough.
• Bake: Preheat the oven to 350°F/180°C (160°C fan).

  Bake for 20 to 25 minutes until the bread is golden brown.
• Remove the bread from the oven and leave in the pan for 5 minutes before turning out onto a rack to cool.
• Allow the bread to cool completely before slicing. This ensures that you get the perfect English Muffin texture.

How to store English Muffin Bread

• Refrigerator: Store the cooled bread in an airtight container in the refrigerator for up to one week.
• Freeze: You can freeze the baked bread either unsliced or sliced. For convenience, I prefer slicing the bread before freezing. In that way you don't have to thaw out the entire loaf to enjoy just a few slices.
• To freeze the entire loaf: place in an airtight container or any plastic or ziplock bag. Thaw at room temperature.
• To freeze sliced: Place small squares of parchment/baking paper between each slice. This will make it easier to separate the slices without breaking once frozen.
• Then place the sliced loaf into an airtight container or ziplock bag. To thaw, heat the slices in the microwave for a few seconds or on a pan on the stovetop.