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Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl or a stand mixer.
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Combine the milk, water, and oil in a separate microwavable bowl and heat in the microwave until quite hot, if you want to be specific 50C.
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Pour the hot liquid over the dry ingredients in the mixing bowl and mix thoroughly (about 1 minute in a stand mixer. The dough will be smooth and very soft. If you don't have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
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Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with the cornmeal.
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Scoop the soft dough into the pan, leveling it in the pan as much as possible.
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Cover the pan, and let the dough rise for about 45 minutes to an hour.
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Remove the cover, and bake the bread at 200C for 22 to 27 minutes, till it's golden brown and a skewer comes out clean.
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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.