In a large bowl, whisk to combine the flour, sugar, salt, baking soda, and yeast.
In a medium saucepan, combine the milk, water, and oil. Heat until it reaches between 120°F and 130°F. It's best to check the temperature with an instant read thermometer, but if you don't have one, the liquid should feel hotter than lukewarm, but not hotter than you could comfortably bathe in.
Pour the hot milk mixture over the dry ingredients in the mixer bowl.
With a stand mixer, beat for 1 minute on high speed. The dough should be very soft.
Lightly spray a loaf pan (8-1/2" x 4-1/2" x 2-3/4") with nonstick spray. Dust the bottom and sides with cornmeal.
Spoon the soft dough into the prepared bread pan, leveling it as much as possible.
Cover the pan and place in a draft free location in your kitchen. Let the dough rise until it is just starting to rise above the rim of the bread pan. About 45 minutes to an hour, depending on how warm your kitchen is and how warm the liquid was when you added it to the dry ingredients. When the dough is almost ready, preheat the oven to 400°F.
Remove the cover from your risen bread dough and bake in the preheated oven for 22 to 27 minutes, just until the exterior is a nice golden brown, and the interior has reached a temperature of 190°F.
Let the bread cool on a rack for 5 minutes, then turn it out of the pan, and let it cool completely before slicing.