Preheat oven to 375 degrees F.
In the bowl of a standing mixer, with the paddle attachment, add half of the flour, yeast, sugar, salt, milk and water. The milk and water should be very warm but not hot or boiling. The heat from the liquid will activate the yeast.
Mix together for 1 minute and then let set for 3 minutes so the yeast will activate.
One cup at a time, add in the rest of the flour. Mix just until combined, scraping the sides and bottom of the bowl.
Divide into two large loaf pans prepared with Baker's Joy and dusted with cornmeal. (Crisco or butter can be substituted for Baker's Joy.)
Dust tops of loaves with cornmeal. Set in a warm place and let rise until the loaf is above the side of the pan. (About double in size.)
Bake for 35 minutes. Bread is done when outside of loaves are lightly browned. Double check doneness by tapping on the top of the loaves. If they sound hollow, they are done.
I used 9 x 5 inch, 1.5 quart Pyrex loaf pans.