The first time I made this bread, I was blown away by two things. 1. How much it tastes like an English muffin. And 2. How easy this bread is to make. My kids thought that this was the coolest thing, and ate both loaves in about 4 hours. It is crunchy on the outside and chewy and soft on the inside. I sliced my bread, and toasted it, so it was crunchy all over. A generous slather of butter and jam, and you have a delicious way to start the day.
6 cups flour
2 packages yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 Tablespoon sugar
1 teaspoon salt
Prepare two 8×4 x2 loaf pans. Coat with butter or cooking spray and coat with cornmeal. Tap out excess cornmeal. Set pans aside.
In a saucepan, stir together milk, water, sugar, and salt. Heat until warm, about 120 degrees.
In a large bowl, combine 3 cups of flour, yeast, and baking soda.
Stir the milk mixture into the flour mixture. Using a wooden spoon, add the rest of the flour. Mix until it comes together.
Divide the dough into half. Put the dough into the pans.
Cover with a towel and let rise until it doubles in size, about 45 minutes.
Bake in a 400 degree oven for 25 minutes. The loaves will be golden brown and will sound hollow when tapped. Cool on racks. Recipe from Better Home and Gardens.