Grease and sprinkle with cornmeal the loaf pans. Tap upside down to remove excess cornmeal.
Combine milk and water in small saucepan. Heat over low heat until very warm (120° F to 130° F).
Place 4 of the 6 cups of flour in the mixing bowl of your stand mixer. Add the yeast, sugar, salt and baking soda. Attach dough hook. Turn to speed 2 and mix for 15 seconds. With mixer on 2, gradually add warm liquids to flour mixture, about 30 seconds. Scrape down sides with spatula and mix 1 minute longer on speed 2.
Continuing on speed 2, add remaining flour ½ cup at a time. (you may only use 5 ½ cups). Knead on speed 2 for 2 minutes longer. Dough will be very sticky.
Using a spatula, scoop and spread dough into two 8 ½ x 4 ½ x 2 ½ loaf pans that have been greased and sprinkled with cornmeal. Wet fingers to help with sticky dough. Cover loosely with a kitchen towel and let rise in warm place free from draft until doubled in size – 30 to 45 minutes.
Bake at 400°F for 25 minutes. Remove from pans immediately and let cool on wire rack. Slice when cool, toast, butter and enjoy.