English Toasting Bread

This is another favorite bread recipe.  My daughter, Mysti and several other family members always beg me to make this bread.  It's texture is similar to an English muffin.  It is best when sliced and toasted.  I like to use it for French Toast when it is a couple days old.  It is great to use to make Breakfast Sandwiches.

Favorite English Toasting Bread
Serves: 20

2 packages or 2 Tbsp. dry yeast
2 1/2 tablespoons sugar
2 teaspoons salt
4 cups warm water
10-11 cups flour
Cornmeal, optional
Dissolve yeast in warm water.  Add sugar and salt.  Stir in flour gradually to make a soft dough.  Turn out on a floured surface.  Knead just enough to completely work in flour until not real sticky.  DO NOT over knead.  Put in a greased bowl, turning to grease top.  Cover and let raise in warm place until doubled.  Punch down and divide into 3 pieces.  Shape into loaves and place in greased loaf pans which have been sprinkled with cornmeal, if desired.  Poke several times with a fork and sprinkle top with cornmeal.  Cover and let raise until doubled.  Don't over raise or you will have big holes in the slices.  Bake at 375 degrees about 25-30 minutes or until golden brown.  Remove from pans and cool on wire racks.