Easy English Muffin Bread!

Whenever I think of "homemade bread" I think about the time commitment to make it! I am the the woman in the grocery store looking at the bread labels trying to get the best nutritional value for my family without having to set aside most of the morning to bake my own bread. I was looking around my favorite food websites for an easy bread to try and I found a great one! It is not only easy, but I have changed and added a couple ingredients to make it healthier! Thought I would share it because not only did I enjoy it but the girls asked for seconds and even thirds!

English Muffin Bread

2 cups of milk (I used Horizon Organic Fat-Free Milk)

1/2 cup water

2 tbsp cornmeal

6 cups bread flour or all-purpose flour

2 packages active dry yeast

1 Tbsp + 1 tsp Brown Rice Syrup (my favorite is Lundberg Sweet Dreams Organic) If you don't have brown rice syrup you can use 1 Tbsp sugar

2 tsp salt

1/4 tsp baking soda

Warm the milk and the water in a saucepan until the temperature reaches 125 degrees. Lightly grease two loaf pans with Organic Pam and sprinkle cornmeal evenly on the bottom and sides. In a large bowl mix together 3 cups of flour, yeast, salt and soda. If you are using sugar add that into bowl as well. If using the brown rice syrup add it into the milk and water mixture once it reaches 125 degrees, stir to combine. Stir milk mixture into the flour mixture and beat well. Stir in the remaining 3 cups of flour one cup at a time and beat until a stiff batter/dough ball forms. Spoon dough evenly into the two loaf pans cover with a towel and let rise in a warm place about 45 minutes or until at least double in size. Preheat oven to 400 degrees and bake for approximately 20-25 minutes or until brown on top. Remove from pans immediately and place on cooling racks!