English Muffin Bread

This recipe comes from Grace Penney. It's very good mostly because I stick pretty close to it.

English Muffin Bread
1.5 cups flour + 1 cup flour
1 package rapid rise yeast
2 teaspoons sugar
1 teaspoons salt
1/8 teaspoon baking soda
1 cup milk + 1/4 cup water (120-130 degreees F)
cornmeal

Combine 1.5 cups flour, yeast, sugar, salt, and baking soda. Stir in milk/water combination.
Use your hands to mix in remaining flour until dough is soft. Grease 8 1/2 by 44 1/2 inch loaf pan. Sprinkle with cornmeal, put dough in pan and sprinkle with more cornmeal. Cover pan and let dough rise in warm, draft free place for 30-40 minutes. Bake at 400 degrees for 25-30 minutes. It will stay 3 days in an air tight container, or frozen for a month.