Scald the milk and water until it's a bit hot on your inner wrist (110 Fahrenheit). Spray 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.
Add the hot milk/water all at once and beat with spoon until smooth. Add the remaining flour.
Spoon immediately into the prepared bread pans and dust tops with cornmeal. Cover with a light, dry cloth or paper towels and let rise until almost double in bulk (about 30- 45 minutes). Bake in a fully preheated oven for 25 minutes. IMMEDIATELY remove from pans and let cool on a rack. Do not slice while hot, to prevent a gummy core. Freezes well; makes terrific toast; tastes great with cream cheese and/or jam. Not really a slice and eat bread, much better as toast.