English Muffin Bread

I have been making this bread for years.  It's so much better than the store-bought English Muffins. However, this bread must be toasted as cold un-toasted English Muffins are not very flavorful.

While toast is warm, spread with butter and some strawberry jam...delish!

6 cups flour (divided: 3 cups and 3 cups)
2 pkgs Active Dry Yeast
1 TBS sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

Combine 3 cups flour, yeast, sugar, salt and soda.  Mix well.
Heat milk and water until warm.  Add to dry mixture.  Using a mixer, beat well.
Stir in the remaining 3 cups flour to make a stiff batter.  (It will be very stiff).

Grease two 8x4 inch loaf pans.  Spoon the bread batter into the pans.   (Instead of a spoon, I use my hands.  First I spray my hands with cooking spray as this is very sticky.)

Sprinkle tops of bread lightly with cornmeal.  Cover bread with a kitchen towel or plastic wrap lightly sprayed with cooking spray (Pam).  Let raise for 45 minutes.   

Bake at 400 degrees for 25 minutes.  Remove from pans immediately and let cool.

Janice