English Muffin Loaves - cooking recipe

Ingredients

5 c. All-Purpose Flour, divided
2 pkg. (1/4 oz. each) active Dry Yeast
2 Tbsp. Sugar
2 tsp. Ground Cinnamon
1 tsp. Salt
1/4 tsp. Baking Soda
1-1/2 c. Warm Orange Juice (120 - 130 degrees)
1/2 c. Warm Water (120 - 130 degrees)
1/4 c. Vegetable Oil
1/2 c. chopped Pecans
1/2 c. chopped dried Apricots
Cornmeal

Preparation

In a mixing bowl, combine 2 cups Flour, Yeast, Sugar, Cinnamon, Salt and Baking Soda.
Add Orange Juice, Water and Oil; beat on low speed until moistened.
Beat on high 3 minutes.
Stir in the Pecans, Apricots and remaining Flour to form a stiff batter.
Do not knead.
Grease two 8 x 4 x 2 inch loaf pans; sprinkle with cornmeal.
Spoon batter into pans; sprinkle with cornmeal.
Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350 for 35 - 40 minutes or until golden brown.
Immediately remove from pans to cool on wire racks.
Slice and toast.
Yield 2 loaves.