No-Knead English Muffin Bread

• 1 teaspoon butter
• 2 tablespoons cornmeal, or as needed
• 3 cups unbleached bread flour, divided
• 3 cups white whole wheat flour, divided
• 2 (.25 ounce) packages active dry yeast
• 1/2 teaspoon baking soda
• 2 cups milk
• 1/2 cup water
• 1 tablespoon white sugar
• 1 teaspoon salt

1. Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
2. Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
3. Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
4. Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
5. Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.

butter, cornmeal, unbleached bread flour, whole wheat flour, active dry yeast, baking soda, milk, water, white sugar, salt

Taken from www.allrecipes.com/recipe/256159/no-knead-english-muffin-bread/ (may not work)