English Muffin Loaves

5 C all-purpose flour, divided
2 packages (1/4 oz each) active dry yeast
2 T sugar
2 t ground cinnamon
1 t salt
1/4 t baking soda
11/2 C warm orange juice (120-130F)
1/2 C warm water (120-130F)

1/4 cup vegetable oil
1/2 C chopped pecans
1/2 C B&R Farms Dried Apricots, chopped
Cornmeal

In 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 for 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” 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 350F for 35-40 minutes or until golden brown. Immediately remove from pans to cool on wire racks. Slice and toast. Yields: 2 loaves