Title: English muffin bread
 Categories: Breads
      Yield: 20 Servings
 
      6 c  UNSIFTED FLOUR, DIVIDED
      2 pk ACTIVE YEAST
      1 tb SUGAR
      1 ts SALT
    1/4 ts BAKING SODA
      2 c  MILK
    1/2 c  WATER
      1 x  CORNMEAL
 
  IN A LARGE BOWL, COMBINE 3 CUPS FLOUR, YEAST, SUGAR, SALT AND BAKING
  SODA. HEAT MILK AND WATER IN A SAUCE PAN TO 1150F. ADD TO FLOUR
  MIXTURE. BEAT WELL. ADD REMAINING FLOUR, TO MAKE A STIFF BATTER.
  SPOON BATTER INTO 2 LOAF PANS THAT HAVE BEEN GREASED AND SPRINKLED
  WITH CORNMEAL. SPRINKLE TOPS WITH CORNMEAL ALSO. COVER AND LET RISE
  FOR 45 MINUTES. REMOVE FROM PANS TO COOL AFTER BAKING.