In a glass measuring cup, warm milk and water to 105-110F. Add yeast and allow to sit for 10 minutes to start yeast, should be frothy and bubbly on the top.
In a stand mixer or bowl, mix all other ingredients on low speed until well distributed.
To flour cornmeal mixture, add yeast and milk mixture and stir on low speed for 1 minute.
Increase speed of stand mixer to medium for 5-7 minutes or knead by hand for 10-15 minutes. Dough will be very wet and should in one mass. If the dough has the consistency of cake batter, add additional flour to bring the dough together.
Set dough aside in warm area with kitchen towel on top (to prevent from drying out) to proof for 1-2 hours until doubled in size.
On floured surface, divide dough in half and place into 2 (parchment lined, if desired) loaf pans. Allow to proof an additional hour. Dough should rise to top edge of loaf pan.
Bake at 350F for 40-50 minutes or Warm Gateway Drum Smoker to 300F with grill rack on top level.
When Gateway Drum Smoker is at 300F temperature, place both loaf pans onto rack and close smoker.
Leave lid on Gateway Drum Smoker and maintain 300F temperature. At 45 minute mark, use instant read thermometer to check if bread is done. If bread is not done, allow to smoke for extra 5 minute increments to finish at 205F.