Homemade sandwich bread

All you need: 1 1/2 cups lukewarm water - 1 1/2 cups lukewarm milk - 1 1/2 tablespoons granulated yeast - 1 tablespoon kosher salt - 1/2 cup honey - 5 tablespoons oil, plus more for greasing the pan -  6 cups all purpose or whole wheat flour 
Prep: Mix the yeast, salt, honey, and oil with the milk and water in a 5-quart bowl. Mix in the remaining dry ingredients without kneading, using a strong handled spoon.Cover and allow to rest at room temperature until the dough rises and collapses (or flattens on top); approximately 2 to 3 hours. Grease a 9x4x3-inch nonstick loaf pan. Using wet hands, scoop out a 1 1/2 pound handful of dough.  This dough is pretty sticky and often it's easiest to handle it with wet hands.  Keeping your hands wet, quickly shape it into a ball. Drop the loaf into the prepared pan.  You want to fill the pan slightly more than half-full. Allow the dough to rest for 1 hour and 40 minutes.  Flour the top of the loaf and slash, using the tip of a serrated bread knife. Preheat the oven to 350ºF. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.  Bake for 50 to 60 minutes, or until deeply browned and firm