Spray or grease 2 (9x5) bread pans. Sprinkle cornmeal on bottom and sides of pans. In a bowl, combine the 1/2 cup of warm water with the yeast and sugar. Stir. Let sit for 10 minutes or until yeast begins to bubble.

In a mixing bowl whisk together the flour, baking soda and salt. Add the yeast mixture and the warm milk and mix with a spoon until ingredients are incorporated and wet.

Divide ingredients with a spoon adding half the dough to each pan with the spoon. Spread dough out level in the pans. I use the back of a wooden spoon that has been dusted with flour. You can sprinkle the top of the dough with a little more cornmeal if you want.

Cover and put in a warm place to rise from 45 to 60 minutes. I heat my oven to 170 degrees, turn off the oven and cover my pans with a dish towel and put in oven to rise.

Dough should double in size or come to the top of the pans. It probably won’t rise above the sides.

Once dough rises, heat oven to 400 degrees and bake the bread for 25 to 30 minutes until brown on top.

Let cool for 10 minutes and remove from pans. Let cool completely before slicing.

Makes 2 loaves.