275 g water
15 g white sugar
7 g yeast
14 g salt
25 g unsalted butter, softened
140 g bread flour
340 g all-purpose flour
40 g non-fat dry milk
White sandwich bread
Grease a large bowl and set it aside.
In another large bowl, dissolve the sugar in the water, then stir in the yeast.
When the mixture is all bubbly, add the rest of the ingredients in the order listed and knead by hand or in a stand mixer until you get a smooth, bouncy dough.
Put the dough in the greased bowl, roll it around to coat, and cover until it’s grown large and puffy (more or less doubled) — 1 to 2 hours.
Meanwhile, grease a 9″ x 5″ loaf pan.
Deflate the dough (“punching” is needlessly violent) and shape it into a loaf, then place it in the loaf pan. Cover it again (plastic wrap with a coating of oil spray is your best bet here), and let it rise again until the loaf has risen above the rim of the pan by a half an inch or so. About 15 minutes into this rise, heat your oven to 350°F.
Bake for 40 minutes or so, then check the internal temperature; you want 190°F.
When the bread is done, take it out of the oven and turn the loaf out of the pan onto a rack. Let it cool completely before attempting to slice.
Bread machine instructions
Put the ingredients in the bucket in this order: 1) water; 2) butter; 3) flours; 4) dry milk; 5) sugar; 6) salt; 7) yeast.
Proceed with the “Basic” cycle until done.
Alternatively, use the machine’s “Dough” cycle through the first rise, then remove the dough and deflate it. Shape it into a loaf and proceed with the standard recipe above.