English Muffin Bread

This might be the easiest bread I have ever made. It requires no kneading and rises only once. It makes excellent toast with butter and jelly if you like. I highly recommend this recipe.
6 C all-purpose flour
2 packages active dry yeast
1/4 tsp. baking soda
2 C milk
1/2 C water
1 T sugar
1 tsp. salt

1. Greast 2 8x4x2 in loaf pans. Lightly sprinkly pans with enough cornmeal to coat bottom and sides, set pans aside.
2. In a large mixing bowl combine 3 C of the flour, yeast, and baking soda; set aside.
3. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm ( 120-130 F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remainin gflour.

4. Divide dough in half. Put dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise until doubled, about 45 minutes.

5. Bake in 400 F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.

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