White Sandwich Bread
taken from the bread bible by Rose Levy Beranbaum
In a large mixing bowl, combine:
2 1/4 cups + 2 tablespoons bread flour
scant 1 3/4 cups room temperature water
2 tablespoons + 1 teaspoon honey
3/4 teaspoon yeast
Whisk ingredients together until smooth, about 2 minutes, periodically scraping down the sides of the bowl.
In a medium mixing bowl, whisk together:
2 cups bread flour
1/4 nonfat dry milk
3/4 teaspoon yeast
Working through a sieve, sprinkle this flour mixture over the dough. Cover tightly with plastic wrap and let sit at room temperature 1-4 hours.
Remove the plastic wrap from the large bowl. Add to it:
1 tablespoon butter, melted
2 teaspoons salt
Using a wooden spoon, mix together so that the flour is moistened. Using your hands, begin to knead the dough together while it's still in the bowl. Once all the dough comes together, remove from the bowl and place on a lightly floured countertop. Continue to knead together, adding a little flour if too sticky to handle, about 5 minutes. Cover the dough with an inverted bowl and allow it to rest for 20 minutes; this will make it less sticky and easier to handle.
Lightly oil a large bowl. Place the dough in the bowl and drizzle with oil. Cover with plastic wrap. Let dough rise at room temperature 1 1/2 to 2 hours or until the dough has doubled in size.
Remove the plastic wrap and place dough on a lightly floured counter. Press the dough down gently to form a rectangle. Pull the each corner of the dough into the center to form a tight package. Re-oil the bowl, replace the bowl in the bowl, and again let it rise 1 to 2 hours or until the dough has doubled in size.
Remove the plastic wrap and again place the dough on a lightly floured counter. Cut the dough in half and shape each piece into a loaf. Place the dough into greased bread pans. Cover loosely with plastic wrap and let the dough rise for the final time, 1 1/2 to 2 hours.
Preheat oven 350º
Place bread pans on the center rack of the oven. Place 1/2 cup of ice into a shallow baking sheet and place sheet on the bottom rack of the oven. Bake for 50 minutes or until bread is golden brown. Remove from oven and let cool on wire rack.