In the large bowl of a stand mixer, whisk together flour, yeast, sugar, salt and baking soda.
In the microwave or in a saucepan on the stovetop, heat the milk and water until very warm, but not boiling (about 120°F - 130°F).
Add the warm milk mixture to the flour mixture. Using the paddle attachment on the stand mixer (or an electric mixer), beat at high speed for 1 minute, until completely combined and a stiff, fairly wet and sticky batter comes together. Do not knead.
Grease two 8 ½ x 4 ½ -inch loaf pans and sprinkle the bottom and sides with cornmeal. Spoon the batter into the loaf pans (since it’s sticky, I like to spray a large measuring cup with cooking spray and use the cup to scoop the batter into the pans). Sprinkle the tops with additional cornmeal.
Cover and set in a warm spot to rise until doubled in size, about 45 minutes.
Remove cover and bake in a 400°F oven for 22-27 minutes, or until golden brown. The bread should sound hollow when tapped and should reach an internal temperature of 190°F.
Remove the bread from the oven, let rest in the pans for 5 minutes, and then turn it out on wire racks to cool completely before slicing.