Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.

Combine the milk, water and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Stir the liquid well before measuring its temperature.

Pour the hot liquid over the dry ingredients in the mixing bowl and mix until thoroughly combined.

Using an electric beater, or stand mixer fitted with the flat beater attachment, beat on high speed for 1 minute; the dough will be smooth and very soft.

Lightly grease an 8 ½" x 4 ½" loaf pan, and sprinkle the bottom and sides with cornmeal.

Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. This will take about 45 minutes to 1 hour.

Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Store leftover English Muffin Toasting Bread, well wrapped, at room temperature for several days; freeze for longer storage.