Entirely Elizabeth

0 To the stand mixer bowl add bread flour and salt. Whisk together and set aside.
1 In a saucepan heat the water, whole milk, and granulated sugar until it is between [wprm-temperature value="100" unit="F"] and [wprm-temperature value="110" unit="F"]. Pour the warmed water and milk mixture into a large measuring cup and check the temperature for accuracy before moving on.
2 Add the active dry yeast and lightly whisk the two together. Allow it to bloom for 10 minutes.ELIZABETH'S NOTE: A properly bloomed yeast will smell yeasty and produce a foamy layer. If it doesn't the yeast was either expired or the milk and water mixture was too warm which killed the yeast. Discard the mixture and start over. 
3 Fit stand mixer with dough hook and turn on low speed (#1 or #2). Slowly pour the bloomed yeast and melted butter into the flour mixture. Allow it to knead into a smooth dough for 7 minutes. ELIZABETH'S NOTE: If after 5 minutes the dough continues to stick to the bottom of the bowl, add one tablespoon of bread flour at a time until it becomes smooth and doesn't stick to the bottom.
4 Place the kneaded bread dough into a large oiled bowl and set it somewhere warm to rise and double in size. This can take anywhere between 45 minutes and  1 ½ hours.ELIZABETH'S NOTE: For cold climates set oven to lowest temperature (around [wprm-temperature value="170" unit="F"]). Once it has come to temperature, turn it off and put the dough in the oven to rise until doubled in size (30 to 45 minutes).
5 Once the bread dough has doubled in size, punch it down to deflate it. Pour the dough onto a clean workspace and knead by hand for 1 to 2 minutes. Cover with a towel and allow it to rest for 5 minutes.
6 Pat and press the bread dough into a rectangle. It should be the width of the loaf pan and there should be little to no air bubbles. Start rolling from the short edge and slightly tug it towards you and press down with each roll for a tight loaf. Pinch together the bottom seams and then tuck the ends under and pinch them to the underside of the loaf.
7 Place the bread loaf into a lightly greased bread pan (seam side down) and allow it to rise until doubled in size. This can take anywhere between 30 minutes and 1 hour.ELIZABETH'S NOTE: For cold climates, set oven to lowest temperature (around [wprm-temperature value="170" unit="F"]). Once it has come to temperature, turn it off and put the loaf in the oven to rise until doubled in size (30 minutes). Cover and place the risen loaf on top of the oven while it preheats.
8 Preheat oven to [wprm-temperature value="375" unit="F"] and center your oven rack. Bake loaf of bread for 25 to 30 minutes or until the crust is golden brown.
10 Immediately remove the homemade sandwich bread from the bread pan and place it on a wire rack to cool. Once the loaf is completely cooled cut it into slices using a sharp bread knife.