English Muffin Bread Ii

• 5 cups all-purpose flour, divided
• 2 packages active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups skim milk, warmed
• 1/2 cup water
• to taste cornmeal

1. In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda.
2. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.
3. Beat on high for 3 minutes.
4. Stir in remaining flour (batter will be stiff.) DO NOT KNEAD.
5. Spray with cooking spray two 8 1/2 x 4 1/2 x 2 1/2" loaf pans.
6. Sprinkle pans with cornmeal.
7. Spoon batter into the pans and sprinkle cornmeal on top.
8. Cover and let rise in a warm place until doubled, about 45 minutes.
9. Bake at 375 for 35 minutes or until golden brown.
10. Remove from pans immediately and cool on wire racks.
11. Slice and toast.
12. NOTES : If desired wrap 1 loaf in foil and freeze.

flour, active dry yeast, sugar, salt, baking soda, milk, water, cornmeal

Taken from www.food.com/recipe/english-muffin-bread-ii-3888 (may not work)