Whisk flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl until combined.

Heat milk in microwave or on stovetop until it reaches 130°F. Stir well before checking temperature to ensure accuracy. Add heated milk and vegetable oil to flour mixture.

Beat with electric mixer on medium speed for 1 minute, or beat by hand for 3 minutes, until dough becomes smooth and elastic. The dough will feel soft and sticky—this is correct.

Spray 8½ x 4½ inch loaf pan with non-stick cooking spray. Dust bottom and sides with cornmeal.

Transfer dough into prepared pan. Cover with clean dish towel and place in warm location. Let rise until dough reaches top of pan, about 1 hour.

Bake at 400°F for 25 minutes until golden brown on top. Internal temperature should read 190°F.

Cool in pan for 5 minutes, then turn out onto the cooling rack to cool completely. Slice and serve toasted with butter and jam. Store leftover bread in airtight container.