Grease a loaf pan. Sprinkle with cornmeal to lightly coat bottom & sides. Set aside.
In a large mixing bowl, whisk together flour, yeast & baking soda. Set aside.
In a small saucepan over medium heat, stir milk, water, sugar & salt until temperature reaches 120°F - 130°F. This will only take a 2 - 4 minutes. Temperature MUST be in this range. If too hot, let cool down before proceeding.
Stir liquid mixture into flour mixture. Stir until there are no more wet patches and a soft, shaggy ball of dough is formed. It's really only a few minutes of stirring.
Transfer dough to prepared loaf pan. Sprinkle top with cornmeal. Cover and rise in a warm place until about double in size (45 minutes - 1 hour)
Bake in a preheated 400°F oven for about 25 minutes. Top should be golden brown.
Immediately remove bread from pan. I find it easiest to use a large spreader knife (or butter knife) to scrape around the edges. Tilt loaf to remove. Cool on wire rack.
Slice & toast bread. Top with butter, jam, cream cheese or make breakfast sandwiches with it. Enjoy!