English Muffin Bread (14 servings) 5 and 1/2 cup flour (divided into one 3 cup portion and one 2 and 1/2 cup portion) 2 cups milk 1/2 cup water 1/4 cup cornmeal 2 packages dry yeast 2 Tablespoons sugar 2 teaspoons salt 1/4 teaspoon baking soda This recipe makes 2 loaves. Prepare two 8x4-ish loaf pans with a generous coating of cooking spray. Sprinkle cornmeal on the bottom and sides of both pans. Save 1/3 of the cornmeal to sprinkle on top of loaves. In a large bowl, sift 3 cups of flour with dry yeast, salt and baking powder. In a medium sauce pan over medium heat, heat milk and water until very warm - stirring a couple times. Add milk/water to dry ingredients in mixing bowl and beat well. Add additional flour until batter is quite stiff (you probably won't use all of the remaining 2 and 1/2 cups flour). Spoon batter into prepared pans and sprinkle tops with remaining cornmeal. Cover pans with two damp dish cloths and let rise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove loaves from pans immediately and cool on a wire rack. This is great bread when toasted and served with butter and jam. Mr Breakfast would like to thank newjerseygal for this recipe. Recipe number 1648. Submitted 2/10/2006.