Mix water, milk, oil, honey, salt, egg & lecithin (this part can also be done in a blender to prevent clumps) Place liquid mixture in the bowl of a stand mixer, add half of the flour. Mix thoroughly using a dough hook. Add yeast and enough flour to make a soft dough. The dough should not stick to the sides or to your finger if you poke it. It may stick a little bit to the bottom of the bowl. Knead until smooth and elastic (about 5-6 minutes). Remove dough from mixing bowl, knead into a round ball and place in an oiled bowl. Cover with a shower cap or plastic wrap and let rise until doubled, this usually takes 45 min- 1 hour. Begin checking at 30 minutes. Once the first rise is complete, remove from bowl and shape into a sandwich loaf, place in loaf pan, cover and let rise again until almost doubled (another 45 minutes). Bake at 350F for 25-30 minutes. Let cool completely before slicing.

TIP: You can check if the loaf is done by looking at the bottom. Carefully invert pan onto a towel just enough so that you can see a portion of the bottom of the loaf. It should be a golden brown. If it is pale, place the bread back in the pan and let it continue to bake.