English-Muffin Bread

from Better Homes and Gardens New Cookbook

Delicious toasted with anything on it. Doesn't have to be kneaded. Freezes, already sliced, very well.
 

cornmeal
6 C flour
2 packages yeast (4 1/2 t total)
1/4 t baking soda
2 C milk
1/2 C water
1 T sugar
1 t salt

Grease two loaf pans. Sprinkle with cornmeal to coat bottoms and sides.

In large bowl combine 3 C of flour, yeast, and baking soda. In medium saucepan, heat and stir milk, water, sugar, and salt until warm (120 - 130 degrees). Stir milk mixture into flour mixture. Stir in remaining flour.

Divide dough in half. Put into loaf pans. Sprinkle tops with cornmeal. Cover loosely with plastic wrap. Let rise in warm place until double, about 45 minutes.

Bake at 400 about 25 minutes or until golden. Remove bread from pans and cool on wire rack.