English Muffin Raisin Bread

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ENGLISH MUFFIN RAISIN BREAD
2 pkgs. dry active yeast 5 3/4 cups flour, divided as below 1 Tbsp. sugar cornmeal for sprinkling as below 1/4 tsp. baking soda	2 cups milk 2 tsp. Salt 1/2 cup water 2 tsp. Cinnamon 1/2 cup raisins
Grease very well: 2 bread pans (preferably not glass ones), then sprinkle them generously with corn meal. Combine 3 cups of the flour, yeast, sugar, salt and baking soda in a large bowl. Heat the milk and water together until very warm (120 to 130 degrees). Add this mixture to the dry ingredients above and beat well. Add the cinnamon and raisins and mix in well. Stir in up to the other 2 3/4 cups of flour to make a stuff batter. Some days you will need all of the extra flour, some days not. Spread this stiff batter into the two prepared bread pans. Sprinkle the tops with corn meal. Cover and let rise in a warm place for 45 minutes. If using rapid rise yeast time will be shorter. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on a wire rack. This bread freezes well after it is thoroughly cooled. This is wonderful toasted -- and it makes great grilled ham sandwiches also! To complete your breakfast try my SPECIAL OMELETTE, with your choice of fillings.

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ENGLISH MUFFIN RAISIN BREAD