4cupsall purpose flour(17 ounces) (I used King Arthur brand)
½cupnonfat dry milk(or ⅓ cup King Arthur brand Dry Milk)
Combine all ingredients in order listed in a standing mixer fitted with bowl
Mix on low until all ingredients are incorporated; switch to medium and knead for 10 to 13 minutes.
Dough should pass the "windowpane" test - that is, you can pull out a small piece and stretch it very thin
Place the dough ball into a greased bowl and turn so that both sides are lightly greased
Cover the bowl, place in a draft-free area for 60 to 90 minutes until the dough is doubled in bulk
Grease a 9x5 loaf pan and set aside
Punch down dough and arrange into a rectangle about 9 to 10 inches in length
Roll up jelly roll style and place into a greased 9 x 5 loaf pan.
Cover pan and let rise until the dough has crowned over the pan, about 1 to ⅕ inches
In the meantime, preheat the oven to 350 degrees and set shelf to lowest position (place a pizza stone on the baking rack if you have one)
After the oven has reached the desired temperature and the bread has risen sufficiently, place the loaf pan in the oven and bake for 35 to 40 minutes (check loaf after about 20 minutes and tent with foil halfway if it becomes too dark.
*Use lesser amount in summer and greater amount in winter