American Sandwich Bread

Ingredients

• 2 1/2 cup s (1\1 3/4 ounce s1/390 grams) bread flour
• 2 teaspoon sinstant or rapid-rise yeast
• 1 1/2 teaspoon stable salt
• 3/4 cup (6 ounce s) whole milk , room temperature
• 1/3 cup (\1 2/3 ounce s1/75 grams) water , room temperature, plus extra for misting
• 2 tablespoon sunsalted butter , melted
• 2 tablespoon shoney

Instructions

1. Whisk flour, yeast, and salt together in bowl of stand mixer. Whisk milk, room temperature water, melted butter, and honey in 4 cup liquid measuring cup until honey is dissolved.
2. Fit mixer with dough hook. Slowly add milk mixture to flour mixture on low speed until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl as needed. Increase speed to medium low and knead until dough is smooth and elastic and clears sides of bowl, about 8 minutes.
3. Transfer dough to lightly floured counter and knead to form smooth, round ball, about 30 seconds. Place dough seam side down in lightly greased large bowl, cover tightly with plastic wrap, and let rise until doubled in size, 1½ to 2 hours.
4. Grease 8½ by 4½ inch loaf pan. Press down on dough to deflate. Turn out dough onto lightly floured counter (side of dough that was against bowl should now be facing up). Press and stretch dough into 8 by 6 inch rectangle, with long side parallel to counter edge.
5. Roll dough away from you into firm cylinder, keeping roll taut by tucking it under itself as you go. Pinch seam closed and place loaf seam side down in prepared pan, pressing dough gently into corners.
6. Cover loosely with greased plastic and let rise until loaf reaches 1 inch above lip of pan and dough springs back minimally when poked gently with your knuckle, 1 to 1½ hours.
7. Let loaf cool in pan for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours, before slicing and serving.