English Muffin Bread

5 cups all-purpose flour, divided

2 packages (1/4 ounce each) active dry yeast

1 tablespoon sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 cups warm milk (120 to 130 degrees)

1/2 cup warm water (120 to 130 degrees)

Cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt, and baking soda.  Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally.  Beat on high for 3 minutes.  (or mix by hand…)  Stir in remaining flour (batter will be stiff).  Do not knead.  Grease two loaf pans.  Sprinkle pans with cornmeal.  Spoon batter into the pans and sprinkle cornmeal on top.  Cover and let rise in a warm place until doubled, about 45 minutes.  Bake at 375 degrees for 35 minutes or golden brown.  Remove – slice – toast – enjoy!

I refrigerate one loaf – freeze the other.  Although in a drier climate, the mold problem with any bread is minimized.  After moving away from WV, I discovered that potato chips have an entirely different texture…and cereal too!  Growing up, our house wasn't air conditioned.  In that climate, everything goes stale or molds faster!  Now it is air conditioned – but when I visit, I still find foods don't stay fresh as long.