Sourdough Bread (Loaf)

This was a delicious, soft loaf of sourdough bread.  Very nice for sandwiches.

Sourdough Bread
1 ½ cups warmed milk
2 ½ tsp. instant yeast
1 cup sourdough starter
¼ cup canola oil
1 tsp. salt
1 Tbsp. sugar
½ tsp. baking soda
4 ½ cups bread flour (plus an additional ½ cup for handling the dough)
2 Tbsp. canola oil (for brushing on the top of the loaves)

Pour the warmed milk into the bowl of the stand mixer (with a dough hook, preferably - but if you don't have a mixer you can mix the ingredients and then knead by hand for about 5 minutes).  Sprinkle the yeast over the milk.  Add in the sourdough starter, canola oil, salt, sugar, baking soda, and flour.  Using the dough hook, mix the ingredients on medium until they are fully combined.  Set the mixer to medium and knead the bread for 4-5 minutes.  The dough should be slightly tacky to the touch.  If it is too wet, add a bit of flour at a time (about 1 Tbsp at a time) being careful to not add too much.

Transfer the dough to a large bowl that is sprayed with cooking spray.  Cover the bowl and set it to rise in a warm place for 30 minutes or until it has doubled in size.

Divide the dough into two loaves and place them in greased pans loaf pans.  Cover the loaf pans and allow them to rise again for 20 more minutes.

Preheat the oven to 400 degrees.  Uncover the bread pans and brush the tops lightly with oil.  Bake them for 25-30 minutes.  The tops should be golden brown and the loaves should sound hollow when you tap them.  Allow the loaves to cook for about 10 minutes in the pans, then remove them to cool on a rack.