English Muffin Bread

Yield: 2 loaves (24 slices)
5 cups all-purpose flour, divided

2 envelopes rapid-rise yeast

4 teaspoons granulated sugar

2 teaspoons salt

1/4 teaspoon baking soda

2 cups milk

1/2 cup water

Cornmeal

1. In a large bowl, combine 1 1/3 cups flour, undissolved yeast, sugar, salt and baking soda.

2. Heat milk and water until very warm (120 degrees to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter.

3. Grease two 8 1/2-by-4 1/2-inch loaf pans; sprinkle with cornmeal. Divide batter between pans. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

4. Preheat the oven to 400 degrees. Bake loaves for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast before serving.

Variation: For Cinnamon-Pecan English Muffin Bread, stir 2/3 cup toasted chopped pecans and 1 1/2 teaspoons ground cinnamon into the batter.

Per slice: 110 calories; 0.5g fat; no saturated fat; no cholesterol; 4g protein; 22g carbohydrate; 2g sugar; less than 1g fiber; 220mg sodium.

Adapted from BreadWorld.com (Fleischmann's Yeast).