The first loaf… well, it tasted good, but it was in the oven a little too long. Crispy around the edges, if you get my meaning. Also, the dough wasn’t completely mixed with the milk, which isn’t a very good thing.
The second loaf was perfect — but it fell when I took it to work before it was perfectly cool. Very sad.
Both loaves tasted very good. (Well, except for the bits of the first loaf where the soda wasn’t mixed in well enough. Raw soda = not good.)
The most serious problem was actually post-baking. I succumbed to the temptation to lick the bowl, thinking it safe because there were no eggs in it. This is not a good idea with soda dough. Why? Because acid plus baking soda (a base) is what makes soda dough rise. Your stomach is a lot more acidic than whatever acid you put in the dough.
Simethicone is your friend. Remember that if you eat soda dough.