Prepare: Grease two 8½ by 4½-inch loaf pans and dust with cornmeal.
1) Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in warmed milk until combined, about 1 minute. Cover dough with plastic wrap (greased) or kitchen towel (I call it a dough rising towel) and let it rise in warm place for approximately 30 minutes, or until dough has doubled.
Next, stir dough (few strokes 4-6) and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) When dividing the dough and pushing it into corners, you will notice it is still somewhat inflated and giggly.
Cover pans again with towel or plastic (greased) and let dough rise in warm place until it reaches edge of pans, about 30 minutes. At this time, pre-heat oven to 375 degrees and be sure your oven wrack in toward middle of oven.
Uncover loaves and transfer pans to oven. Bake until bread is well browned and registers 200 degrees when thermometer is inserted in the middle (like testing a cake for doneness), approximately 25-30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour.