Combine 2-1/2 cups flour, undissolved yeast, sugar, salt and baking soda in a large mixer bowl. Heat milk and water until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Spread batter in 2 (8-1/2 x 4-1/2-inch) loaf pans that have been greased and sprinkled with cornmeal.
Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.
Bake in preheated 400°F oven for 25 minutes or until done. Remove from pans; cool on wire rack. Slice; toast to serve.
Cinnamon-Pecan English Muffin Bread Variation:
Stir in 2/3 cup chopped, toasted pecans and 1-1/2 teaspoons cinnamon to batter. Proceed as directed.