English Muffin Loaf
 
2 packages dry yeast or 1 tablespoon instant
5 cups white flour (1 cup can be wheat flour)
2 teaspoons salt 
1 tablespoon sugar 
1/4 teaspoon baking soda 
2 cups milk 
1/2 cup water 

If using instant yeast, combine water with milk. If not using instant yeast, warm the 1/2 cup of water to 115F or so and sprinkle yeast on top to proof. 

Heat milk until warm: 130F to 140F. While milk is warming combine flour, salt, sugar, soda in a stand mixer. Add yeast (dry or proofed) and milk to flour. Mix for a two minutes. The result should be like a very thick batter, but will not be as dry as a bread dough.

Lubricate the inside of two glass loaf pans with spray or a light coating of oil. Scrape batter into loaf pans. Let rise on counter for about an hour until dough comes to the top of the pan.

Microwave the loaves, one at a time, for 6-1/2 minutes. Remove bread from pan after cooking and let dry on a rack for at least one, but preferably 3 to 4 hours before refrigerating.