I'm not sure where this recipe originated, but my family has been preparing and eating it for as long as I can remember. If you like to nosh on traditional English Muffins, then you will love the nooks and cranies that you can bake up yourself with very little effort. Plus, chances are - you will have most ingredients already in your pantry.
Each batch makes two loafs...eat the first, and wrap the second tightly in foil, the freeze.
ENGLISH MUFFIN BREAD
2 pkg. yeast
6 cups flour
1 tbsp sugar
2 tsp salt
2 cups milk
1/4 tsp baking soda
1/2 cup water
Grease bread pans and sprinkle with cornmeal. Set aside.
In a microwave-safe bowl, heat water and milk until just warmed in a microwave - about 90 seconds. In a mixer, combine 3 cups of flour, yeast, sugar, salt and baking soda. Add warmed liquids to dry ingredients, and beat well to combine. Stir in remaining 3 cups of flour. (Dough will be sticky.)
Transfer dough to prepared bread pans and let rise for 45 minutes - covered with a damp tea towel and left in a semi-warm spot. Meanwhile, preheat oven to 400 degrees. Bake for 25 minutes. While still hot, sprinkle top of bread with cornmeal. Once cooled to the touch, remove from bread pan and cool completely on wire rack.
To serve: Slice bread and toast until browned. Spread with real butter or jam!