Homemade Sandwich Bread

I've been making homemade bread for awhile now, including sandwich bread for boys lunch. I also bought a bread slicer, which works well for making the sandwiches. I made it based of Arthur's recipe and used half white unbleached flour and half white whole wheat flour. I have used regular whole wheat flour instead of the white whole wheat. It did change the texture and make the bread harder to cut into sandwich slices.

Ingredients:

• 1 ½ cups unbleached all-purpose flour
• 1 ½  white whole wheat flour
• 2 tablespoons sugar
• 1 ¼ teaspoons salt
• 1 packet active dry yeast, dissolved in 1 tablespoons warm water
• ½ cup skim or 2% milk
• ½ to 2/3 cup hot water, enough to make a smooth, soft dough
• 4 tablespoons melted butter
• Misc.: loaf pan, non-stick spray, plastic wrap

Makes 1 loaf

Directions:

1. Mix together the cold milk and ½ cup of the hot water.
2. Combine all ingredients together and mix until the dough starts to come off the sides of the bowl. Slowly add more water if needed to form a smooth dough, but not sticky.
3. Transfer the dough to a silicone mat or a greased surface and knead for 6-8 minutes. You want it to be smooth.
4. Lightly butter the inside of a bowl and set dough inside. Cover and let rise until doubled (usually 1-2 hours).
5. Shape the dough into a log that will fit into the loaf pan, about 8” long.
6. Lightly spray a piece of plastic wrap and cover the dough, oiled side down. You want the plastic wrap to be loose, not tight. Let rise about 1 hour, or until domed above the pan.
7. Remove plastic wrap and bake at 350 degrees F for 30-35 minutes, or until lightly golden brown. The bottom of the loaf should sound hollow, or an instant read thermometer should read 190 degrees F at the center. 
8. Remove and let cool on wire rack.