King Arthur's classic white sandwich bread
303 - 340 grams (1 cup + 2 tablespoons to 1½ cups) lukewarm water (about 100°F)
1 heaping tablespoon honey
2¼ teaspoons instant yeast
1¾ teaspoons salt
2 tablespoons soft butter
482 grams (4 cups) King Arthur Unbleached All-Purpose Flour
35 grams Baker's Special Dry Milk or nonfat dry milk granules
- 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" loaf pan.
- Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1½" 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.