Step 1

Spray the loaf pan with a non-stick baking release and dust well with cornmeal. Set aside.

Step 2

Combine the milk and water in a microwave container and heat to about 110°F. Pour it into the bowl of mixer.

Step 3

Sprinkle the yeast over the liquid and whisk it in. Set it aside while you gather the rest of the ingredients.

Step 4

Whisk together the flour, sugar, salt and baking soda.

Step 5

Add it to the liquid in the mixing bowl. Beat for 2 minutes, scraping as needed.

Step 6

Pour it into the prepared pan and smooth out. The batter will be very sticky so the best way to smooth it out is to wet your hands, shake off most of the water and then smooth out the batter.

Step 7

Spray a piece of plastic wrap with baking spray and cover the pan lightly. Let it rise for 30 to 40 minutes until it comes slightly over the top of the pan. While I don't usually recommend plastic wrap for covering rising dough, I do here because a towel would stick to the dough.

Step 8

Towards the end of the dough rising, heat the oven to 400°F. Bake for 20 to 30 minutes until the top is browned and it sounds hollow when tapped.

Step 9

After removing from the oven wait for 5 minutes and turn the bread out onto a cooling rack. Slice it when it is completely cooled.

Step 10

The bread should be lightly toasted before serving with jams or honey or just buttered.