Classic White Sandwich Bread

🥘 Ingredients

• lukewarm water 1.25 to ~{1.5 cups
• honey 1 heaping Tbsp
• instant yeast 2 ¼ tsp
• table salt 1 ¾ tsp
• butter 2 Tbsp
• King Arthur Unbleached All-Purpose Flour 4 cups
• nonfat dry milk 0.33 cup

1. 1

   Mix and knead the lukewarm water } (284 to 340 g ), honey (32g), instant yeast , table salt (11g), butter (28g) (softened), King Arthur Unbleached All-Purpose Flour (480g), and nonfat dry milk (37g) (or King Arthur Baker's Special Dry Milk) by hand or using a stand mixer to make a smooth dough. It should feel bouncy and elastic, not particularly soft or stiff.
2. 2

   Place the dough in a lightly greased bowl or large measuring cup. Cover and let it rise for 60 to 90 minutes until puffy (it may not double in size).
3. 3

   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.
4. 4

   Cover the pan and let the dough rise for 60 to 90 minutes , until it crowns 1" to 1 ½ inches over the rim of the pan. Preheat your oven to 350°F during the end of this rise.
5. 5

   Bake the bread for 20%minutes. Tent lightly with aluminum foil and bake for another 15 to 20 minutes until golden brown. An instant-read thermometer inserted into the center should read 195°F to 200°F.
6. 6

   Remove from the oven and turn out onto a rack to cool. Wrap in plastic and store at room temperature once completely cool.