White Sandwich Bread

Ingredients

1 teaspoon (3.2g) instant yeast

2 teaspoons (14.2g) honey

1½ cups (350g) milk, warmed to 105-115°F

1¾ teaspoons (25.5g) unsalted butter, cubed, room temperature

3⅓ cups (480g) Sequoia all-purpose flour

2 teaspoons (10g) sea salt

Egg wash: 1 egg + ½ teaspoon of water + pinch salt, lightly whisked

Instructions

1. In a bowl of an electric stand mixer, combine instant yeast and honey.
2. Add warm milk and whisk to combine until the yeast and the honey have dissolved.
3. Add butter and flour and mix on low speed using a dough hook.
4. Once the liquid has mostly been absorbed, add the salt and begin to mix on medium speed for 4-5 minutes or until the dough cleans the sides of the bowl.
5. Turn the dough onto an un-floured surface and knead into a ball.
6. Place the dough into a bowl lightly sprayed with oil, cover, and allow to rise at room temperature for roughly 1- 1.5 hours or until doubled in size.
7. Punch down the dough and allow it to rest for 20 minutes.
8. Prepare a loaf pan with spray oil.
9. Shape dough into a “batard,” an oblong, rectangular shape that will fit lengthwise into your prepared pan.
10. Preheat the oven to 350°F.
11. Add the shaped dough to the greased pan and allow to proof for about 1 hour or until it has peaked over the edges of the pan (resembling a loaf shape).
12. Brush the top with egg wash.
13. Bake for 20 minutes, turning and baking another 10 minutes or until golden brown.
14. Remove loaf from the baking dish and place on a cooling rack. Allow to cool completely before cutting into.