Classic White Sandwich Bread

Ingredients

• 1 cup warm whole milk (about 110F, not hot)
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 3 1/2 cups (440g) all-purpose flour, plus more for dusting
• 1 1/2 tsp fine salt
• 3 tbsp unsalted butter, softened
• 1 large egg
• 1 tbsp neutral oil, for greasing the bowl
• 1 tbsp melted butter, for brushing the crust

Instructions

1. Warm the milk in the microwave or on the stove until it feels like a warm bath, about 110F on a thermometer; if you do not have one, a drop on your wrist should feel warm but never hot. Stir in the sugar and yeast, then let it sit for 5 to 10 minutes until it turns foamy and smells yeasty. If nothing happens after 10 minutes, the yeast is dead (usually from liquid that was too hot) and you should start over with fresh yeast.
2. In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture, softened butter, and egg.
3. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured counter. Knead for 8 to 10 minutes, adding flour only a tablespoon at a time if the dough sticks badly to your hands, until the dough is smooth, elastic, and springs back slowly when poked.
4. Shape the dough into a ball and place it in a large oiled bowl, turning once to coat the top. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, or until doubled in size; press two fingers into the dough and if the indent stays, it is ready.
5. Punch down the dough gently to release the air, then turn it out onto the counter. Pat it into a rectangle about 9 inches wide and roll it up tightly from the short end, pinching the seam closed.
6. Place the loaf seam-side down into a greased 9x5 inch loaf pan. Cover loosely and let rise again for 45 minutes to 1 hour, until the dough crowns about 1 inch above the rim of the pan.
7. About 20 minutes before baking, preheat the oven to 350F with a rack in the center position.
8. Bake the loaf for 32 to 38 minutes, until the top is deep golden brown and the internal temperature reads 190F to 200F on an instant-read thermometer inserted into the center.
9. Turn the loaf out of the pan immediately and tap the bottom; it should sound hollow. If it sounds dull or dense, return it to the oven (out of the pan, directly on the rack) for another 5 minutes.
10. Brush the hot crust with melted butter for a soft, shiny finish, then cool completely on a wire rack for at least 1 hour before slicing, or the crumb will look gummy and compress when cut.

Nutrition

Calories	142
Protein	4.3 g
Fat	3.2 g
Carbs	24.1 g
Fiber	0.9 g
Sodium	168 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.