In a medium saucepan combine the milk, oil and honey. Put it on low flame and gently heat it up. With an instant read thermometer check the temperature of the milk and as soon as it registers 115 F, remove from heat. Add the yeast to the milk and give a gentle stir. Let the mixture sit for 10 minutes.
Add the flour into your food processor with the dough hook attachment. Add salt and give a quick pulse.
Now add the milk mixture to the flour and start mixing them on low speed. Then knead it on medium speed for 5 to 10 minutes. The dough will be quite sticky, so don’t worry about it.
Take a large glass bowl and smear with vegetable oil all over. Take the dough out from the food processor bowl and put it in the oiled bowl. Smear some oil on top of the dough too to prevent it from forming a crust.
Now cover the bowl with a cling film and set it aside at some hot place for 2 to 2 & ½ hours and let it rise. I generally put it inside my microwave [of course I am NOT turning on my microwave!] since inside of a microwave is generally hotter than the kitchen.
After about 2 & ½ hours the dough should have risen and doubled in size.
Now take a large wooden board and sprinkle some flour on it. You can do it on your kitchen counter too if you have a clean one!
Spread the bread dough on the floured surface into an 8 inch X 8 inch square approximately. Now starting from one end roll the dough giving it a shape of a wooden log and pinch the seam closed.
Now spray or butter a loaf pan and place the bread roll seam side down into the pan, pressing the dough gently into the sides of the pan. Cover the loaf with plastic wrap and let it rise for 30 minutes. [Just to be on the same page I had again put it inside microwave (switched-off microwave!)]
Preheat the oven to 180 degrees C/375 degrees F and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan. This will make sure that the bread turns out moist and soft.
Now bake the bread on the shelf above the water for 40-50 minutes until the internal temperature registers 190 to 200 degrees on an instant read thermometer. If the bread gets too brown on top, cover it with a piece of aluminum foil after 15-20 minutes of baking. Let the bread cool completely on a wire rack before slicing it. Enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2015/07/homemade-sandwich-bread/