Sandwich Bread

2 cups all purpose flour
1 cup whole wheat flour
1/2 cup cold whole milk or half and half
1/2 to 3/4 cup hot water*
4 tablespoons (1/4 cup) unsalted butter, melted
2 tablespoons sugar or honey
2 1/4 teaspoons (1 packet) active dry yeast
1 1/4 teaspoons salt

*Amount of water needed will depend on the humidity in your home. The more humid it is, the less water you'll likely need. Coming off a dry winter, I've used the full 3/4 cup of water in one of my loaves - the flour was that dry. Combining the cold milk with the hot water will result in lukewarm liquid, perfect for the yeast.

In a large bowl, combine all ingredients and mix with a wooden spoon until the dough leaves the sides of the bowl. Dump the dough out (save the bowl) onto an oiled surface and knead for 6-8 minutes, or until the dough is soft and very easy to work with. Grease the bowl and place the dough in the bowl. Roll it around so it's coated. Cover with a kitchen towel and let rise until puffy, about an hour or two.

Punch down and let rest, covered, for 10 minutes. Shape dough into an 8 inch log. Grease 8 1/2 x 4 1/2 inch loaf pan and place dough into pan. Cover with kitchen towel and let rise until the dough is 1 inch above the top of the pan.

Bake at 350*F for 30 minutes, or until bread sounds hollow when tapped. (If you prefer to check the temperature with an instant read thermometer, it should register 190*F.)

Cool on wire rack. Store in plastic bag at room temperature.

adapted from King Arthur Flour