Greek Pasta Salad

1 lb. rotini or other small pasta
salt and freshly ground pepper
1/2 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
8 oz Persian cucumbers, diced
1/4 cup sliced red onion
1 pint grape tomatoes, halved lengthwise
1 (8 oz.) chunk feta cheese, cubed
1/2 cup pitted kalamata olives

One Hour White Bread

One Hour Bread (from Cooking Classy)

Makes 2 small loaves.

Ingredients

• 5 1/2 cups (780g) bread flour , then more as needed
• 3 1/2 Tbsp granulated sugar
• 2 tsp salt
• 1 1/2 Tbsp rapid rise yeast
• 1 1/2 cups water
• 2/3 cup milk
• 3 Tbsp butter, diced into 1 Tbsp pieces
• 2 tsp lemon juice

Instructions

1. In a bowl or in a large liquid measuring cup combine water, milk and butter. Heat in microwave until it reaches 120 - 130 on an instant read thermometer, about 1 - 2 minutes (it's okay if butter doesn't fully melt). 
2. Meanwhile add 5 1/2 cups flour, sugar, salt and yeast to the bowl of an electric stand mixer fitted with the paddle attachment. Mix for about 10 seconds to blend.
3. Pour warmed water mixture into flour mixture then pour in lemon juice. Mix on a fairly low speed for 1 minute. 
4. Scrape dough from paddle and switch to hook attachment, scrape sides of bowl. Set to a fairly low speed and let knead 4 minutes, while adding a little more flour if needed until dough consistency isn't sticky (it can stick to the bottom of bowl but shouldn't stick to the sides).
5. Meanwhile spray two 8 by 4-inch or 8 1/2 by 4 1/2-inch loaf pans with non-stick cooking spray.
6. Divide dough into two equal portions, and shape into logs each 8-inches long. Transfer to prepared loaf pans.
7. Cover loaves with a large container such as a cake carrier or spray a sheet of plastic wrap with non-stick cooking spray and drape over loaf pans. Let rise until doubled in volume, about 25 minutes. 
8. Meanwhile preheat oven to 375 degrees. 
9. Bake in preheated oven until golden brown on top and hollow when tapped, about 22 - 25 minutes. Invert loaves onto wire racks to cool. 
10. Store loaves in an airtight container once they are almost finished cooling.