High-Altitude Sandwich Bread

• 3/4 cup waterwater
• 1 cup milkmilk
• 2 tbs. sugarsugar
• 2 tbs. honeyhoney
• 1 tbs. butterbutter
• 2 1/2 tsp. active dry yeastyeast
• 4-5 cups all purpose flourflour
• 2 1/2 tsp. saltsalt
• 3 tbs. melted butterbutter

1. 01In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy. 
2. 02Transfer the yeast mixture to the bowl of a stand mixer (or into a large mixing bowl), and add in two cups of flour along with the salt. Mix until combined with a paddle attachment, or with a wooden spoon. The mixture will be liquidy and lumpy at this point. 
3. 03Add in another cup of flour, and continue adding in 1/4 cup portions until the dough starts to pull away from the sides of the bowl. Switch to a hook attachment at this point. The dough should be soft and slightly sticky when you stop adding flour. 
4. 04Knead either in the mixer or by hand until the dough is elastic. By hand, this will take about 10 minutes, and by mixer it should take about 5. The dough may still be slightly lumpy, but should spring back when you touch it. 
5. 05Transfer the dough to a lightly oiled large bowl, and cover with plastic wrap. Let the dough rise by about 1/3 in size, which takes about 30 minutes for me, but keep an eye on your dough size to avoid over-proofing. 
6. 06

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