English Muffin Raisin Bread
A recipe from the Sneaky Kitchen
2 pkgs. dry active yeast
5-3/4 cups flour, divided
1 Tbsp. sugar
cornmeal for sprinkling
1/4 tsp. baking soda
2 cups milk
2 tsp. salt
1/2 cup water
2 tsp. cinnamon
1/2 cup raisins

Grease two bread pans very well, preferably not glass ones, then sprinkle them generously with corn meal.

Combine 3 C. of flour, yeast, sugar, salt & baking soda in a lg.  bowl. Heat milk & water together until very warm (120 to 130). Add to dry ingredients & beat well. Add cinnamon & raisins & mix well. Stir in more flour, up to the other 2-3/4 cups, to make a stuff batter. Some days you will need all the extra flour, some days less.

Spread this stiff batter into the 2 prepared bread pans. Sprinkle tops with corn meal. Cover & let rise in a warm place for 45 min. (if using rapid rise yeast, time will be shorter).  Bake at 400 F. for 25 min.  Remove from pans immediately & cool on a wire rack. This bread freezes well after it is thoroughly cooled.