60 (80) Minute Sandwich Bread

I came to Houston to go to school at the University of Houston (Go Coogs!)  I moved into the dorms and relied on my microwave to cook anything.  Until one day I had a genius idea.  So many things were banned from our dorms, but no where in the rules did it say that a bread machine would not be welcome.  So I bought one.  And I regularly made bread in my dorm room to satisfy any carb craving.  I have since upgraded my machine, but I still rely heavily on it.  I rarely make bread by hand, but this recipe from Yammie's Noshery. intrigued me.  It actually took about 80 minutes to make the bread, but it was still quicker than my machine, even on the quick setting.

60 (80) Minute Sandwich Bread

2 ¼ teaspoons yeast
2 tablespoons sugar
1 cup warm water (between 105 and 115 degrees)
¼ cup olive oil
3 cups bread flour (all-purpose works too)
1 teaspoon salt

Mix together the yeast, sugar, water, and oil in the bowl of the stand mixer, allow to sit for 5 minutes. Add the flour a half cup at a time with the mixer speed on low with the dough hook. Add the salt. Knead for 10 minutes with the dough hook. Spray or brush the dough with oil and let it rise 30 minutes or until doubled. Punch it down and form it into a log. Place it in a well-greased loaf pan and grease the top with oil or spray. Preheat oven to 425 degrees. Let the dough rise for 10 minutes more. Slice the top with a sharp bread knife or any serrated knife. Bake for 10 minutes and then lower the heat to 350 degrees and bake for 5 to 15 minutes more. You'll want the top to be very brown. When it's done it should slide easily out of your greased pan and it should sound hollow if you tap it. Allow to cool before cutting.

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