This is fast bread that is wonderful toasted. Another nice touch is to replace part of your liquid with water from boiled potatoes: gives it more of an English Muffin flavor. My mother-in-law gave me this recipe in the early days of our marriage and it has been an all time favorite. The first time I made it I made a mistake and used 1 T of sugar instead of 1 t with a nice result.
Heat 2 c MILK and 1/2 c WATER until it is as hot as you can touch (120-130 degrees)
Combine 3 c FLOUR, 2 pkgs (1-1/2 Tablespoons) YEAST, 1 t SUGAR, 2 t SALT, 1/2 t BAKING SODA in a big bowl.
Add hot milk mixture to flour mixture and beat well.
Stir in 2 to 3 more cups of FLOUR to make a stiff batter.
Spoon into 2 greased and sprinkled-with-CORNMEAL loaf pans.
Cover. Let rise in warm place about 45 minutes.
Bake 25 minutes at 400 degrees.
Remove from pans immediately and cool.
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