Fresh baked bread and a foot of snow

Yesterday we got about a foot of snow. I had planned ahead to have a crockpot meal which worked great since we had a LOT of snow to move after work (from home). Our kids had e-learning from home, so having a dinner ready to go whenever we needed it was perfect. I had a taste for fresh bread and saw this recipe made just one loaf. I’d just totally bombed a bread recipe over the weekend so I didn’t want to risk another fail. This bread was amazing. Andy told me how ever I let this rise to make sure to copy it and do it again next time because it was perfect. We let it bake while we were outside shoveling and snow blowing, I had to hide it when Bernard came in shaking from the cold so he didn’t help himself to our nice warm fresh bread. It really was yummy - I just might have to make another loaf sometime soon! There is nothing quite like the smell of fresh baked bread in your house, especially when are cold and tired.

Classic Sandwich Bread
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1/2 cup (113g) milk, (skim, 1%, 2% or whole, your choice)*
1/2 to 2/3 cup (113g to 152g) hot water, enough to make a soft, smooth dough* 
4 tablespoons (57g) melted butter or 1/4 cup (50g) vegetable oil
2 tablespoons (25g) granulated sugar
1 1/4 teaspoons (8g) salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast
*Mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients.

Instructions
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer or food processor, or in a bread machine set to the dough or manual cycle.
Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8" log.
Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).
Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage.