This excellent, yeast-risen English muffin bread has the nooks and crannies just like its smaller muffin cousin...and it makes wonderful toast, too!

English Muffin Bread

1/4 cup cornmeal
About 6 cups all-purpose or bread flour
2 (1/4-ounce) packages active dry yeast or 5 teaspoons active dry yeast
1 tablespoon granulated sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water

1. Grease two loaf pans. Sprinkle with cornmeal, distribute to evenly coat. Discard any excess.
2. In a bowl, combine 3 cups flour, yeast, sugar, salt and baking soda.
3. In a saucepan, heat milk and water until very warm to the touch. Stir into the dry ingredients, adding up to 3 cups flour until a stiff, batter-like dough is formed.
4. Pour dough into the prepared pans.
5. Cover and let rise for about 45 minutes.
6. Bake at 400°F (205°C) for 25 minutes.

Makes 2 loaves.

Photograph property of CooksRecipes.com. Original photograph provided courtesy of Marissa Axtell. Thank you Marissa!