Prepare two bread pans by spraying with non-stick cooking spray, then dusting each generously with cornmeal. (I put 2 Tbsp cornmeal in each pan and swirl it around over the sink till it’s all covered, then empty out the excess.) *Note, white or yellow cornmeal works great but I love the white for a more neutral color. if you don’t have cornmeal you can substitute flour, you just won’t have the textured exterior that the cornmeal gives it.

In a mixing bowl, whisk together the flour, salt and baking soda. Set aside.

In another mixing bowl mix together the warm water, yeast and sugar and let sit for a couple of minutes until the yeast is foamy. Add the warm milk and melted butter.

Stir a cup of the dry flour mixture at a time in to the wet mixture and mix until combined. Once you have all the flour in, this dough will still be thick and sticky.

Divide the dough equally between the two prepared pans. (I just use a spatula or spoon sprayed with non stick spray to scoop it in and even it out in the pan.)

Sprinkle a dusting of cornmeal over the top of each loaf, then spray the top lightly with cooking spray.

Cover each loaf with plastic wrap and let the dough rise for 30 minutes or until doubled in size.

Preheat the oven to 400. Place your rack just under the middle of the oven. Remove plastic wrap and bake for 22-25 minutes or until golden brown.

Remove from the oven and remove from the bread pans immediately. Place the bread on a cooling rack. Let cool before slicing.