English Muffin Bread

       Makes 2 loaves

Tip:
Glass pans work best

6 cups unsifted bread flour
2 packages Fleischmann's Active Dry Yeast
1 tbls. sugar
2 tsps. salt
1/4 tsp. baking soda
2 cups whole milk
1/2 cup water
Cornmeal

Combine 3 cups flour, undisolved yeast, sugar, salt and baking soda.  
Heat milk and water until very warm (120°-130° F).  Add to dry ingredients
 and beat well.  Stir in remaining flour to make a stiff batter.  
Spoon into two 8  1/2 x 4  1/2 x 2  1/2 inch loaf pans 
that have been greased and sprinkled with cornmeal.  Sprinkle tops 
with cornmeal.  Cover; let rise in a warm place, free from draft, 
for about 45 minutes, or until doubled in bulk.  
Bake at 400° for 22-25 minutes.  Remove from pans and cool.