YOU WILL NEED
2 cups + 3 tbsp bread flour
1/2 cup water (room temp)
1/2 cup cold whole milk
1 large egg
1 1/2 tsp instant/rapid-rise yeast
2 tbsp sugar
1 tbsp salt
3 tbsp softened + 1 tbsp melted unsalted butter
LET’S DO THIS!
1 Whisk 3 tbsp flour and water in small microwavable bowl until no lumps remain. Microwave in 20 sec increments until mixture thickens to stiff, smooth, pudding-like consistency. (It should form a mound of sorts when dropped from the end of the whisk). Should take 40 - 80 secs.
2 Whisk the flour paste with milk and egg in the bowl of a stand mixer until smooth. Add yeast and remaining 2 cups flour. Using dough hook on low speed, mix for about 2 mins until cohesive dough starts to form and no dry flour remains. Scrape down bowl if needed. Cover bowl tightly with plastic wrap and rest for 15 mins.
3 Add sugar and salt to dough and mix for 5 mins on low speed. With mixer running, add softened butter, one piece at a time, and mix until butter is fully incorporated, about 2 mins. Increase speed to medium-low and knead for another 5 mins until dough is smooth, elastic and clears the side of bowl but sticks to the bottom.
4 Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 30 secs. Place dough ball, seam side down, into lightly greased large bowl and cover tightly with plastic wrap. Let rise at room temperature for 1- 1 1/2 hours until doubled in size.
5 Grease 8 1/2 x 4 1/2 inch loaf pan. Press down on dough to deflate. Turn dough out onto lightly floured counter (side of dough that was against bowl should now be facing up) and press into 24 x 4 inch rectangle. Using pizza cutter or chef’s knife, cut rectangle lengthwise into 2 equal strips.
6 Roll 1 strip of dough into snug spiral, pinch seam closed and place seam side down into pan. (The sides with spirals should be against long side of pan). Repeat with 2nd strip of dough and place it adjacent to other in pan.
7 Cover loosely with greased plastic and let rise for 30 mins - 1 hour until loaf is level with lip of pan, and dough springs back minimally when gently poked.
8 Adjust oven rack to lowest position and preheat to 375 degrees. Bake for 30 - 35 mins, rotating halfway, until loaf is golden brown and registers 205 - 210 degrees. Let loaf cool in pan for 15 mins and then transfer to wire rack. Brush the top and sides with melted butter and let cool completely.
Out of all the sandwich breads, this is by far my favorite.