In a saucepan mix together milk and oil.

Heat until it reaches 120°F/ 49°C or until hot to touch.

In a bowl mix together flour, sugar, salt, yeast and baking soda.

Add the hot milk and mix it to form a sticky dough.

Transfer to counter and knead it for 10 minutes.

If the dough is dry, add more water to bring it to correct consistency while kneading.

Grease a loaf pan and line with parchment.

Transfer the dough to the pan and level it.

Cover with cling film and set aside until it has just reached 3/4th of the tin.

Preheat oven to 200°C. Cover the tin with lid and wait for another 20 minutes.

Bake the bread in the oven for 30-35 minutes.

Remove from oven, remove the lid and transfer the loaf immediately to the wire rack.

Cool completely before slicing it with a serrated bread knife.