Adapted from cookscountry.com
Makes 2 loaves
cups (27½ ounces) bread flour
teaspoons instant or rapid-rise yeast
teaspoon baking soda
cups whole milk, heated to 120 degrees
1. Grease two 8½ by 4½-inch loaf pans and dust with cornmeal. Combine flour, yeast, sugar, salt, and baking soda in large bowl. Stir in hot milk until combined, about 1 minute. Cover dough with greased plastic wrap and let rise in warm place for 30 minutes, or until dough is bubbly and has doubled. 2. Stir dough and divide between prepared loaf pans, pushing into corners with greased rubber spatula. (Pans should be about two-thirds full.) Cover pans with greased plastic and let dough rise in warm place until it reaches edge of pans, about 30 minutes. Adjust oven rack to middle position and heat oven to 375 degrees. 3. Discard plastic and transfer pans to oven. Bake until bread is well browned and registers 200 degrees, about 30 minutes, rotating and switching pans halfway through baking. Turn bread out onto wire rack and let cool completely, about 1 hour. Slice, toast, and serve.