New Year, New Recipes

I have begun the new year all motivated to try new recipes... (Notice I did NOT say I made a resolution to eat more healthy, although I really should).  I really need to cook more often and I get tired of the same old thing...so I've been on the hunt for new and delicious things.  So far, so good!
If you LOVE english muffins (which I do) then this is the recipe for you.  I have had the english muffin bread from the store bakery and I like it, but this is definitely better!  Not only is it delicious with a big, thick coating of butter and honey (or jam) but it also makes fabulous breakfast sandwiches.  Beware...you'll  be addicted!

ENGLISH MUFFIN BREAD
2 cups milk
1 cup water
2 Tablespoons cornmeal (approx.)
6 cups flour
2 Tablespoons active, dry yeast
1 Tablespoon sugar
2 teaspoons salt
1/2 teaspoon baking soda

Grease 2 8x4 loaf pans and sprinkle the cornmeal inside.  Set aside.
Warm the milk and water together in a microwave safe bowl for about two minutes (little bubbles should appear around the edges.)  In a large bowl, mix together 3 cups of flour, yeast, sugar, salt and soda.  Stir the warm milk mixture into the dry ingredients slowly, then beat until it's mixed well.  Add the remaining flour one cup at a time.  (The finished product will look like a stiff cookie batter--NOT bread dough!  Don't add any extra flour!).
Spoon the batter (it will be stiff and sort of rubbery--that is normal) into the prepared pans and spread it evenly.  Cover with a towel and let it rise in a warm place until doubled in size.  Because of the yeast and baking soda it will rise pretty fast, so keep an eye on it.
Preheat the oven to 400 degrees.  When the dough has reached about to the top of the pan, it's time to bake it.  Bake until golden brown, about 25 minutes.  Remove from the pans immediately and cool before slicing.
NOTE:  When I moved my bread into the oven, it appeared to "fall" and I thought I had lost all my leavening, but it was fine.  It poofed back up as much as necessary as it baked.  This bread is best when toasted (with LOTS of butter)