Heat milk, water, and olive oil in a microwave-safe container to 110 to 115 degrees F. Add the yeast and sugar. Mix to combine and set aside.

Allow yeast to activate and become foamy.

Prepare a 9 x 5-inch loaf pan with a thin coat of butter. Sprinkle a light layer of cornmeal on the sides and bottom of the pan and set aside.

Add the flour, salt, and baking soda to the bowl of a stand mixer.

Add the activated yeast mixture to the dry ingredients.

Using the dough hook attachment, mix the ingredients on low speed for 1 minute and increase to medium speed for an additional 3 to 4 minutes.

The dough should be smooth, slightly sticky, and soft.

Carefully remove the dough and place in the prepared pan and use a silicone spatula to smooth until level. Cover with a clean kitchen towel.

Preheat oven to 400 degrees F.

Allow dough to rise until it comes just above the edge of the pan, about 1/2 inch. The dough takes about an hour to rise.

Place the pan in the preheated oven and cook for 20 to 25 minutes until bread is golden brown.

Remove the pan from the oven and allow bread to cool in the pan for 5 to 7 minutes.

Transfer bread from the pan to a cooling rack and allow to cool completely before slicing.