Instructions

• In a large bowl, stir together 2 cups of the all-purpose flour, 1 tablespoon sugar, 1 1/4 teaspoons fine sea salt, 1/4 teaspoon baking soda, and 1 packet (2 1/4 teaspoons) instant yeast until evenly combined.
• In a microwave-safe bowl or measuring cup, combine 1 cup milk, 1/4 cup water, and 2 tablespoons vegetable or olive oil. Heat in the microwave on high in 30-second increments, stirring between increments, until the mixture reaches 120–130°F. If you don’t have a thermometer, it should feel noticeably hot (hotter than lukewarm) but not uncomfortably hot.
• Pour the hot liquid into the dry ingredients and stir with a wooden spoon or spatula until the mixture is combined and resembles muffin batter.
• Add the remaining 1/2 cup of flour, 1/4 cup at a time, stirring after each addition, until the mixture forms a very sticky, soft dough.
• Lightly grease an 8×4-inch loaf pan and sprinkle the bottom and sides with cornmeal.
• Transfer the sticky dough into the prepared pan and use a rubber spatula to level the top as needed.
• Cover the pan with plastic wrap (you can lightly oil the side of the plastic that will touch the dough to prevent sticking) and place the pan in a warm spot to rise until the dough has just barely crowned over the rim of the pan, about 45 minutes to 1 hour. From eye level the dough should be visible at the rim but not more than about 1/4 inch over it.
• While the dough is rising, preheat the oven to 400°F.
• Remove the plastic wrap and bake the loaf for 22 to 27 minutes, until the top is golden brown.
• Remove the pan from the oven and let the bread rest in the pan for 5 minutes. Then turn the loaf out onto a wire rack and cool completely before slicing.