English Muffin Batter Bread

5 ½ to 6 cups of all purpose flour

2 Tbs active dry yeast

1 Tbs sugar

2 tsp salt

¼ tsp baking soda

2 cups milk

½ cup water

cornmeal

Combine 3 cups of flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120 to 130F. Pour liquids into dry mixture and beat well. Mix in enough of the remaining flour to make a stiff dough. Grease two 8 ½ x 4 1/2-inch bread pans, and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves, cover and let rise for 45 minutes. Bake at 400F for 25 minutes. Remove loaves from pans and cool on a wire rack.