Instructions

1. Add 2 cups milk, 2 tbsp. white granulated sugar and 3 tbsp. butter to a small saucepan. Heat your stove to "medium-high" and stir the mixture until the butter completely melts and the sugar dissolves.

2. Turn off heat and let the mixture cool down. Insert a food thermometer into the mixture and allow it to cool until the temperature reduces to 110 degrees F. If the mixture is too hot, the sandwich bread dough will not rise properly.

3. Pour the 1/4-oz. package active dry yeast onto the milk mixture once it has cooled, making sure not to stir it. Let the yeast sit for about 10 minutes or until it starts to bubble and foam.

4. Add 5 cups all-purpose flour and 1 tbsp. salt to a large mixing bowl and stir to combine, then add in the yeast mixture. Set an electric mixer on "medium-low" and mix until the flour and yeast mixtures are just combined (it will be a soft mixture that is not quite a dough).

5. Sprinkle flour onto a flat surface (such as your kitchen counter or a bread board), then remove the flour and yeast mixture and place it onto the floured surface. Use the heel of your hand to apply pressure to one side of the mixture (this is known as kneading), then flip it over and repeat. Continue kneading for approximately 10 minutes or until the mixture is a pliable dough.

6. Add enough olive oil to a large mixing bowl to thoroughly coat the bottom and sides, then add the dough. Drape a kitchen towel over the bowl and let the covered dough rise for about 2 hours or until it has risen to twice its original size.

7. Place the risen dough back onto your floured work surface and use your hands (do not use a rolling pin) to form it into a long, thin oval (approximately 10 inches long). Start at one side of the dough and form a loaf shape by folding it lengthwise into thirds, with the folds overlapping in the center.

8. Coat a 9-by-5 inch loaf pan with olive oil, then place the loaf of dough into the pan with the overlapped dough pieces facing down into the bottom of the pan. Drape with a kitchen towel and allow it to rise for another 2 hours or until it has doubled in size again and reaches about 1 1/2 inches above the rim of the pan.

9. Preheat your oven to 400 degrees F, sprinkle the dough evenly with warm water, then use a sharp knife to make a 1/4-inch slit lengthwise through the center of the dough so steam can escape while it bakes. Bake it at 400 degrees for 30 minutes, then remove from the loaf pan and place it directly onto the oven's rack and bake for another 15 minutes (to be sure it's done, insert a food thermometer into the center and make sure it measures 190 degrees F).

10. Wait until the loaf cools completely, then use a sharp knife to cut even slices. Cover the bread with plastic and store at room temperature for up to 1 week.