Step 1

In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.

Step 2

Whisk in the warm milk, baking soda, and 1 cup of flour until smooth. Then mix in the vinegar, salt, and remaining flour.

Step 3

Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan.

Step 4

Proof (let the dough rise) in a warm, draft-free place for 1 1/2 - 2 hours until double in size. (If you have a proof setting on your oven, use it.)

Step 5

Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread well with melted butter and cool in pans the completely.

Step 6

Dust off the loose cornmeal. Slice the bread loaves in half horizontally, and start creating your sandwich masterpiece!