Classic White Sandwich Bread

Taken from: King Arthur Flour

Ingredients:

• 1 cup + 2 tablespoons (303g) to 1 1/2 cups (340g) lukewarm water*
• 1 heaping tablespoon (32g) honey
• 2 1/4 teaspoons instant yeast
• 1 3/4 teaspoons salt
• 2 tablespoons (28g) soft butter
• 4 cups (482g) King Arthur Unbleached All-Purpose Flour
• 1/3 cup (47g) Baker's Special Dry Milk or 1/2 cup (42g) nonfat dry milk

Process:

• Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

• Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.

• Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan.

• Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

• Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.

• Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.

Thoughts:

• Delicious!!!
• An egg wash may make the top crust look more attractive
• Per comments, many people double the recipe and divide among 3 loaf pans for more regular-sized loaves.