In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, salt and baking soda. Heat milk and water until very warm (120º to 130ºF); stir into dry ingredients. Stir in remaining flour to make stiff batter.

Grease one 8 1/2- × 4 1/2-inch microwavable loaf pan; sprinkle with cornmeal. Place batter in prepared pan; sprinkle top with additional cornmeal. To rise: microwave, uncovered, on MEDIUM (50%) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 to 2 times or until dough doubles in size.

To bake: microwave on HIGH (100%) for 3 to 6 minutes or until top is no longer moist. (Ovens vary in power. Adjust cooking time as needed.) Let stand 5 minutes in pan.

Remove from pan and cool on wire rack. Slice and toast to serve. Store bread in airtight container or plastic storage bag at room temperature for up to 3 days. Or, slice, wrap airtight and freeze for up to one month; toast frozen slices, without thawing, as needed. ____________________ CINNAMON-PECAN: Add 1/3 cup chopped pecans, toasted, and 3/4 teaspoon ground cinnamon along with flour. Proceed with recipe as directed. Slice and toast. Drizzle with honey, if desired.