English Muffin Bread

This is wonderful toasted with some butter and Strawberry Jam.

2 1/2 cups all purpose flour, divided
1 1/2 cups whole wheat flour
1 cup dried cranberries, chopped
2 pkgs Quick Rise Yeast
4 tsp granulated sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal for sprinkling

1. Combine 1 cup all purpose flour with whole wheat flour, cranberries, yeast, sugar, salt and baking soda in a large bowl.  Heat milk and water until very warm and add to flour mixture and beat with a wooden spoon for 2 minutes.  Gradually stir in enough all purpose flour to make a stiff batter.  
2. Grease two 8 1/2 x 4 1/2 inch loaf pans and sprinkle lightly with cornmeal.  Divide batter between prepared pans.  Cover with a tea towel; let rise in warm, draft free place for 30 minutes or until doubled in size.  
3. Preheat oven to 400 F.  Bake loaves for 25 minutes or until tester inserted in the centre comes out clean.  Remove from pans immediately; cool completely on wire rack before slicing.