English Muffin Bread

Source: Jan Taylor

3 cups unbleached all-purpose flour
2 (1/4 ounce) packages active dry yeast
1 tablespoon granulated sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
3 cups unbleached all-purpose flour
Cornmeal

Combine the first five ingredients.

Heat the liquids until very warm. Add to the dry mixture; beating well. Stir in the remaining flour to make a stiff batter. Spoon into two 8 1/2 x 4 1/2-inch greased loaf pans that have been sprinkled with cornmeal. Sprinkle the tops of the loaves with cornmeal. Cover and let rise in a warm spot for 45 minutes.

Bake in a 400 degree F oven for 25 minutes. Immediately remove from the pans and cool on a rack.

This bread freezes very well!

Makes 2 loaves.