Prepare the loaf pans by spraying with olive oil spray and then sprinkle cornmeal on both pans' bottom and sides. Set aside.
In a small bowl, add active dry yeast to 1 cup of warm water (to 110-115-degrees on an instant-read thermometer).
Whisk in granulated sugar. Allow the mixture to sit and get foamy for at least 10 minutes. *Note - if the mixture does not get foamy, the yeast is no longer active, and the bread won't rise.
In a large bowl, measure out the flour, salt, and 5 tablespoons of the everything seasoning.
Whisk to combine.
In a small bowl, warm the milk (to 110-115-degrees on an instant-read thermometer), add it to the flour, and stir lightly to combine.
Stir the foamy yeast mixture into the flour mixture until well incorporated. Be aware this will be a wet and sticky dough.
Cover the bowl with plastic wrap and allow the dough to proof and double in bulk in a warm draft-free spot for approximately 1 hour.
Once the dough has doubled in bulk, stir together the baking soda and water.
Use a wooden spoon to stir the baking soda and water mixture thoroughly through the dough.
Evenly divide the dough between the two prepared loaf pans and sprinkle with the remaining everything seasoning.
Allow the dough to rest and rise again for 45-50 minutes, but know that it will not double, but it will increase in bulk.
After the dough has risen, preheat the oven to 350-degrees Fahrenheit and bake the Everything English Muffin Bread for 40-45 minutes, or until the loaves are deeply golden brown and sound hollow when tapped.
Allow the loaves to cool on a cooling rack for 30 minutes, and then remove from the pans.
Cool completely before slicing.