With yeast nowhere to be found and flour a hit or miss commodity, I didn't think bread baking would be in the cards during this long isolation. Fortunately, I found a source for yeast online and managed to find some KAF all purpose flour during my last shopping trip. I was ready to bake bread. Since I am no longer shopping in person and am at the mercy of limited supplies of many favorites, I decided to start with English muffin bread.
3 cups (361g) King Arthur Unbleached All-Purpose Flour
1 tablespoon (14g) sugar1
1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup (227g) milk
1/4 cup (57g) water
2 tablespoons (25g) vegetable oil or olive oil
cornmeal, to sprinkle in pan
Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.
Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
Pour the hot liquid over the dry ingredients in the mixing bowl.