Sandwich Bread

Ingredients:

• 1 3/4 cups warm water (100° F to 105° F) 
• 1/2 ounce packet active dry yeast (about 2 1/4 teaspoons)
• 2 Tbsp organic sugar
• 3 cups organic all-purpose flour (plus more for kneading)
• 1/2 cup organic whole wheat flour
• 1/4 cup dry milk powder (or Soy Milk powder)
• 1 1/2 tsp salt
• 1/4 cup vegetable oil (or organic olive oil), plus more for the bowl and pan

Directions:

1. Combine the water, yeast and sugar in a liquid measuring cup; stir gently to mix. Let stand until foamy - 5-10 minutes.
2. Whisk the flours, milk powder and salt in a large bowl. Make a well in the middle of the flour mix; add the yeast mixture and vegetable oil and stir to make a shaggy dough. Bring the dough together with your hands, turn out onto a lightly floured surface and knead until springy and smooth, 6-8 minutes. Add more flour, 1 Tbsp at a time, if the dough is too sticky.
3. Transfer the dough to a lightly oiled, medium bowl, turning to coat in the oil. Cover with a kitchen towel and set aside in a warm place until nearly doubled in size, about 1 hour.
4. Form the loaf; Lightly punch down the dough, then transfer to a clean surface. Form the dough into a wide, smooth, 8-inch long log with your hands, tucking the ends underneath.
5. Transfer the dough log to a lightly oiled 8.5"x4.5" loaf pan; loosely cover with plastic wrap. Set aside until the dough rises 1 inch above the pan, about 1 hour.
6. While the dough rises, preheat the oven to 350° F. Bake the bread, rotating the pan halfway through the baking time, until the loaf is golden brown and sounds hollow when tapped, 30 to 35 minutes. 
7. When cool enough to handle, remove the bread from the pan and place on a cooling rack. Let bread cool completely.