Classic White Sandwich Bread

🥘 Ingredients

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

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.

   lukewarm water: 1.25 to ~{1.5 cups, honey: 1 heaping Tbsp, instant yeast: 2.25 tsp, table salt: 1.75 tsp, butter: 2 Tbsp, King Arthur Unbleached All-Purpose Flour: 4 c, nonfat dry milk: 0.33 c
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 ⏱️ 1.5 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.