This yeasty, coarse-textured sandwich bread is great toasted and also would make a tasty hamburger bun.
Combine evaporated milk and hot water.
Combine flour, yeast, sugar, salt and baking soda in mixer.
Add liquid to flour mixture; mix 2 to 4 minutes on first speed. Do not knead.
Turn the dough onto a work surface. Divide and scale at 1 lb. 6 ozs. Cover with plastic and let rest for 5 to 10 minutes.
Shape and place into 1-lb. pans. Sprinkle the top of the dough with cornmeal.
Proof for 30 minutes, or until the dough is just over the top of the pans.
Bake at 375ºF for 20 to 25 minutes.
Yield: 10 loaves