Classic White Sandwich Bread 101

3 1/2 cups bread flour

2 tsps course Kosher salt

1 1/2 tsps highly active yeast

1 1/2 tbsps honey

2 tbsp canola oil , plus more for bowl and pan

1 1/3 cups cool 1% milk
All purpose flour as needed

Combine 2 cups bread flour with salt, yeast, honey, oil and milk in a stand mixer.  Blend until smooth with bread hook.  With the mixer on low speed, add the remaining 1 1/2 cup flour a little at a time, until the mixture becomes a sticky ball that pulls away from the sides of the bowl. 

Lightly flour countertop and drop dough ball floured surface.  Knead by hand for 1 minute, adding as little extra flour as possible.

Using a little more oil, grease a large bowl.  Shape the dough into a rough ball and put in bowl.  Cover with plastic wrap and let rise for at least two hours (I like four).  Deflate the ball and shape dough into a ball again; let rest on lightly floured surface for 15 minutes, covered.

Using only enough flour to keep the dough from sticking to your countertop, flatten the dough into a rectangle using the palm of your hand.  Fold the long sides of the rectangle to the middle and pinch the seam closed with your fingertips.  Fold the ends of the loaf under. 

Using oil, grease a 9 x 5 inch loaf pan. Put dough, seam side down, into pan.  Use the back of your hand to firmly press the loaf into the pan.

Cover and let rise for 1 hour, or until the top of the dough is nearly level with the top of the pan.

Heat oven to 350 degress.  Brush the top of the loaf lightly with water, then put it in the oven.  Bake for about 45 minutes, or until the loaf sounds hollow when you tap it (The internal temperature is 210 degrees). 

Remove the loaf from the pan and cool on a wire rack before slicing.