English Muffin Bread

I made this bread one morning because I was out of english muffins! I like to slice and toast a piece or two, covered with butter and homemade jam, with my morning coffee.

Prep: 1 hour Cook: 25 min Yield: 2 – 8×4 inch loaf pans

• 2 cups milk
• 1/2 cup water
• 2 tablespoons cornmeal
• 6 cups bread flour
• 2 (.25 ounce) pkgs active dry yeast)
• 1 tablespoon white sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda

Warm the milk in a small saucepan until very warm (125 deg F). Lightly grease two 8×4 inch loaf pans; sprinkle corn meal inside pans.

In a large bowl, mix together 3 cups of flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place until nearly doubled in size, about 45 minutes. Meanwhile, preheat the oven to 400 degrees F.

Bake in the preheated oven until golden brown, about 25 minutes. Remove from pans immediately and let cool.

-> Recipe is from Allrecipes