In a large bowl, add 2 cups of the flour along with the sugar, salt, baking soda, and instant yeast; stir to combine.

In a microwave safe bowl or measuring cup, combine the milk, water, and oil. Microwave on high heat in 30-second increments until the mixture is between 120°F and 130°F. If you don't have a thermometer, the liquid should feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

Add the hot liquid to the flour mixture and stir with a wooden spoon or spatula until combined. Mixture should resemble muffin batter in consistency. Add the last ½ cup of flour, ¼ cup at a time, until the mixture forms a very sticky, soft dough. 

Lightly grease an 8x4-inch loaf pan, and sprinkle the bottom and sides with cornmeal. 

Scoop the dough into the prepared pan. If needed, use a rubber spatula sprayed with nonstick cooking spray to level the top of the dough out a bit.

Cover the pan with plastic wrap lightly sprayed with cooking spray and let the dough rise in a warm place until it has just barely crowned over the rim of the pan, about 45 minutes to 1 hour. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than about 1/4" over the rim. 

While the dough is rising, preheat the oven to 400°F.

Remove the cover and bake the bread for 22 to 27 minutes, until it's golden brown.

Remove the bread from the oven and allow to cool for 5 minutes before turning the bread out of the pan and onto a rack to cool. Let the bread cool completely before slicing.