American Sandwich Bread

In my quest for a really awesome daily bread, I saw this one somewhere online. I copied it and then finally got the chance to make it today. I made some changes to the recipe, which are reflected below. Anyway, it's delicious!! It's definitely one of my favorite white breads!!!

3½-3¾ cup unbleached all-purpose flour

2 tsp salt

1 cup warm whole milk

⅓ cup warm water

2 tbsp unsalted butter, melted

3 tbsp honey

2¼ tsp yeast

1. Mix 3½ cups of the flour and the salt in the bowl of a standing mixer fitted with the dough hook.
2. Mix the milk, water, butter, honey, and yeast in a 4-cup liquid measuring cup.
3. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time and up to ¼ cup total, until the dough is no longer sticky.)
4. Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
5. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40 to 50 minutes.
6. Gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. With a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
7. Bake at 350° for 40 to 50 minutes.