English Muffiny Bread

• cornmeal
• 2 cups milk
• 12 cup water
• 3 12 cups all-purpose flour
• 2 cups Post Grape-Nuts cereal
• 1 package active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 14 teaspoon baking soda

1. Grease two 8x4-inch loaf pans, sprinkle with cornmeal.
2. Heat milk and water until lukewarm.
3. Combine 2 1/2 cups flour and remaining ingredients in large mixer bowl.
4. Gradually add milk; beat at low speed just to moisten.
5. Scrape rides of bowl; beat at medium speed for 2 minutes.
6. Stir in remaining flour.
7. (Dough will be soft.)
8. Spoon into pans.
9. Let rise in warm place until doubled in bulk, about 45 minutes.
10. Bake at 400 for 30 minutes.
11. Remove from pans; cool.
12. Slice and toast.

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

Taken from www.food.com/recipe/english-muffiny-bread-109628 (may not work)