English Muffin Bread is hard to have done in time for breakfast, since it has to rise for 45 minutes. If you plan ahead and make it the day before, however, it’s very nice sliced and toasted the next morning. It has the nice, open texture of real English muffins, but having shaped and cooked English muffins, I can tell you that baking a single loaf is much easier. We usually use animal milk in this recipe, cow’s milk or goat’s milk, but you could probably substitute an alternative milk like almond milk if you wanted to. In that case, you would want to add an extra bit of fat to keep the texture of the bread nice and soft.