English Muffin Bread

6 cups flour, divided
2 packages of active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
butter and cornmeal

Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them with butter and covered with cornmeal; set aside.In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, yeast, sugar, salt and baking soda together.

In a small saucepan over low to medium heat, warm up milk and water to very warm, between 120 – 130 degrees F.
Add to flour mixture and thoroughly combine.  Change paddle attachment to dough hook and gradually add remaining 3 cups of flour.  Divide dough in half and place each into the prepared loaf pans.

Cover pans with a towel and place in a warm spot to rise for 1 1/2 hours.  Until about double in size.  (If you desire, preheat oven  to 170 degrees F., turn it off and place the pans into the oven to rise.) 

 Preheat oven to 400 degrees F.
Place pans in oven and bake for 25 minutes.
Immediately remove loaves from pan and place on a wire rack to cool.