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.