Soft White Sandwich Loaf

Ingredients

Dough

1⅓ cups lukewarm water (start here; up to 1½ cups / 340g if the dough is dry)310 g
1 heaping tbsp honey32 g
2¼ tsp instant yeast7 g
1¾ tsp table salt11 g
2 tbsp unsalted butter, softened28 g
4 cups all-purpose flour (weigh if you can)480 g
⅓ cup nonfat dry milk powder (or Baker's Special Dry Milk)37 g

In the bowl of a stand mixer fitted with the dough hook, combine water, , , , , , and dry milk.
Mix on low until combined, then knead on medium-low until the dough is smooth, bouncy, and elastic, 5–8 min. It should feel soft but not sticky; add a spoon of water or only if needed.
Transfer to a lightly greased bowl, cover, and let rise until quite puffy (not necessarily doubled), 60–90 min.
Gently deflate the dough and shape into a fat 9-inch log. Place in a lightly greased 9×5-inch (or 10×5-inch) loaf pan.
Cover and let rise until the dough crowns 1 to 1½ inches above the pan rim, 60–90 min. Near the end, heat the oven to 350°F.
Bake 20 min, then tent loosely with foil and bake 15–20 min more, until deep golden. Internal temp should be 195–200°F.
Turn out onto a rack and cool completely before slicing (at least 1 hour). Store wrapped at room temp; freeze slices for longer.