Homemade White Sandwich Bread

Ingredients

• 3 ½ cups bread flour (strong white flour), 440 g, plus extra for dusting
• 2 ¼ tsp instant yeast, 1 packet (7 g)
• 2 tbsp granulated sugar, 25 g
• 1 ½ tsp fine salt
• 1 ¼ cups whole milk, 300 ml, warmed to about 110°F (43°C)
• 3 tbsp unsalted butter, 42 g, softened, plus extra for the pan

Instructions

1. In a large bowl, mix the flour, yeast, sugar and salt. Add the warm milk and butter and stir until a shaggy dough forms.
2. Knead on a lightly floured surface for 10 to 12 minutes, or 7 to 8 minutes with a stand mixer and dough hook, until smooth, elastic and slightly tacky.
3. Place the dough in a greased bowl, cover and let rise in a warm place for 1 to 1½ hours, until doubled.
4. Grease a 9 x 5-inch (2 lb) loaf pan. Press the dough into a 9 x 12-inch (23 x 30 cm) rectangle and roll it up tightly from the short side. Pinch the seam closed and place seam side down in the pan.
5. Cover and let rise for 45 to 60 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim of the pan.
6. Heat the oven to 375°F (190°C, or 170°C (340°F) fan, gas mark 5). Slash the top lengthwise with a sharp knife, if you like.
7. Bake for 30 to 35 minutes, until deep golden and the loaf sounds hollow when tapped underneath (190°F / 88°C (190°F) inside). Cover loosely with foil after 20 minutes if browning fast.
8. Turn out onto a wire rack and cool for at least 1 hour before slicing.