English Muffin Bread

2 pkg. active dry yeast
6 cups unsifted flour
1Tbl. sugar
2 tsp. salt
1/4 tsp. baking soda

1/2 cup water
2 cups milk

Cornmeal

Combine 3 cups flour, yeast, sugar, salt, soda.  Heat liquids until very warm (120 to 130 degrees); add to dry mixture.  Beat well by hand.  Stir in rest of flour to stiff batter.  Spoon into two 8 1/2 x 4 1/2 loaf pans that have been greased with shortening and sprinkled with cornmeal.  Sprinkle tops with cornmeal.  Cover; let rise in warm place for 45 minutes.  Bake at 400 for 25 minutes.  Remove from pan immediately and cool.  (I have found that when I spoon the batter into the pans, if I sprinkle a little cornmeal on top, I can spread the batter more evenly.  Then sprinkle more if you want.)

I got this recipe from my boss, Linda Mariotti.  We love it.  Especially toasted with lots of butter!