No-Knead Sandwich Bread

1 cup 3 tbsp (280g) whole milk, lukewarm. That is somewhere between 80°F and 100°F (27°C to 37°C).

2 tbsp (30g) white granulated sugar (or see the “Can I substitute the sugar?” section above)

2 tbsp (30g) olive oil (or any oil that’s liquid at room temperature, such as sunflower oil or vegetable oil)

2 tsp (7g) yeast. Any instant or active dried yeast will work. (See the section “What kind of yeast should I use?” above)

1 tsp (4g) salt

3 cups (420g) white bread flour with 13% protein content (please see the section “What kind of flour should I use for this sandwich bread?” above)

Directions at emmafontanella.com

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