The directions here is for dry yeast that is quick-rising.
Preheat oven to 400F.
Scald the milk and water until it's a bit hot on your inner wrist (110 Fahrenheit).
Grease very well 2 regular loaf pans, 9 x 5 x 3 inches, and dust with cornmeal.
In a large mixing bowl, stir together about 3 cups of flour, the salt, sugar, soda, and yeast. (That's right: the quick-rising dry yeast goes in dry with the flour.) Add the hot milk/water all at once and beat until mixed. Add the remaining flour slowly, but you should NOT have regular bread dough: the results should be something like a stiff batter. I use the lesser amount of flour.
"Pour" immediately into the prepared bread pans and dust tops with cornmeal. Cover with a light, dry cloth and let rise until almost double in bulk (about 20 minutes for quick-rising yeast; twice that for regular yeast). Bake in a fully preheated oven for 25 minutes.
IMMEDIATELY remove from pans and let cool on a rack. If you slice while hot, cover the cut end immediately with foil in order to prevent a gummy core.Freezes well; makes terrific toast; tastes great with cream cheese and/or jam.