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In a large bowl, add all ingredients. Using a Danish dough whisk, wooden spoon or spatula, stir until a shaggy dough forms. (if you would like to make the blueberry English Muffin bread, see Notes below) *if using active dry yeast instead of the instant, see note at bottom of recipe
Spray a 9×5 inch loaf pan with nonstick cooking spray. Sprinkle some cornmeal on the pan. Tilt and tap the pan until all sides are coated in cornmeal. Add the dough to the pan.
Spray the top of the bread with nonstick spray, then cover with plastic wrap and allow to rise in a warm place 45 minutes, or until the dough is at the top of the pan. I like to turn my oven on until it reaches 100 degrees F. Once it reaches this temperature I turn the oven off. This allows for the dough to rise in a warm environment.
Once the dough is done rising, preheat oven to 425F.
Remove the plastic wrap and sprinkle the top of the dough with cornmeal. Bake in preheated oven for 15-20 minutes. If you prefer a crisper crust, bake closer to 20 minutes.
Allow to cool in pan for 20 minutes before slicing.
You can toast the English muffin bread in your toaster or in your oven, then top with your favorite toppings. Some of my favorites include, butter, cinnamon and sugar and this easy orange marmalade, or homemade strawberry jam