Mix together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
Combine the milk, water, and oil in a saucepan on the stove and heat to between 120°F and 130°F.
Pour the hot liquid over the dry ingredients in the mixing bowl.
Mix for a minute, by hand or in mixer. The dough will be very soft.
Lightly grease a loaf pan*, and sprinkle the bottom and sides with cornmeal.(*I used a 1.5 quart size pan)
Place the soft dough inside the pan and pat into place, keeping it evenly distributed.
Cover the pan, and let the dough rise till it’s just barely up to or over the rim of the pan. This process should take about an hour. Heat oven to 400 degrees.
Bake the bread uncovered for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.
Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.