Sandwich Bread

Ingredients

3/4 cup Warm Water (110 degrees F)

1/2 cup Warm Milk (110 degrees F)

1 tbsp. Sugar

1 tbsp. Brown Sugar

2 ¼ tsp (or 1 packet) Active Dry Yeast

2 Tbs Olive Oil

½ tsp Salt

3-5 cups Flour

Directions

In the bowl of your stand mixer fitted with a dough hook, dissolve the yeast, white sugar and brown sugar in the warm water and warm milk. Allow to stand 5 minutes.
Add the salt, olive oil and the flour.
Begin at a low speed to bring the dough together, slowly adding the flour in.
Knead dough at a medium speed for 5 minutes.
Cover the mixing bowl with a light towel for the first rise. During the first rise, knead the dough 3 or 4 times every 10 minutes. This is important because it continues to work the gluten in the dough for a chewy bread.
After that hour, cover the dough and allow to rise until doubled (about 45 minutes).
Dump risen dough onto a lightly floured surface and shape into a long loaf and place in a sandwich loaf pan that has been sprayed with non stick cooking spray.
Cover and let rise until the edges of the loaf are about a ½ inch above the edges of the pan. (35-45 minutes)
Preheat the oven to 350 degrees F.
Bake the bread in the center of the preheated oven for 25 minutes or until the internal temperature is 190 degrees F.
Cool on a wire rack before slicing with an electric knife.

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