Whisk flour, sugar, baking soda and instant yeast in a large mixing bowl or the bowl of the stand mixer.

Combine milk, oil and water in a glass measuring cup and microwave it for 30~60 seconds or until an instant read thermometer reads between 120°F~130°F.

Pour the hot liquid over the dry ingredients in the mixing bowl.

Beat it on high speed for 1 minute, if doing by hand mix it well for 3~4 minutes. Dough will be quite sticky.

Lightly grease a 8½"x4½" loaf pan and sprinkle with cornmeal (I used my 9"x5" loaf pan). Scoop the dough into the prepared pan. Cover the pan with a lightly greased plastic wrap or a shower cap. Set aside to rise in a warm place for 45mins~60mins or until the dough is about ¼" above the rim of the baking pan.

Preheat the oven to 400°F.

Remove the cover and bake the bread for 22~27 minutes or until its golden brown and the interior temperature is 190°F.

Remove the bread from the oven and after 5 minutes turn it out onto a wire rack to cool. Let the bread cool completely before slicing.