Grease a bread loaf pan (I use 9x5in.) and dust with corn meal. Combine water and milk in a microwave safe bowl. Microwave for 30-45 seconds until warm (think bath water warm).
Using an electric mixer with a bread hook, add 2 cups of the flour, yeast, sugar, salt, and baking soda. Add warmed liquid, starting to mix slowly for 30 seconds. Increase speed to high for 3 minutes, scraping sides as needed. Add remaining 1 cup of flour, and beat until combined, and thick. It will be sticky! Add to your greased loaf pan, sprinkling cornmeal on top. Cover with a tea towel and let rise in a warm area for 45 minutes to an hour until batter has reached the top of your pan.
Pre-heat oven to 400°F (start this as your bread is rising!). Bake bread for 25-30 minutes, depending on the exact size of your pan, until exterior is golden brown and sounds hallow when tapped; the internal temperature should be around 195°F.
Let cool in the pan for a minute, and then gently remove and let cool on a cooling rack. For best results, let the loaf cool completely before slicing.