The perfect sandwich loaf made with milk & butter for softness.This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
05Remove the dough from the bowl onto a lightly floured surface. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead.
06Place the dough in an oiled bowl, turning once to coat the dough. Cover with plastic wrap and set aside in a warm spot to rise for about 1-1 ½ hrs hours, until doubled in size.
07Lightly grease a 9"x 5" loaf pan with a light film of vegetable oil or baking spray.
08Turn the dough out onto a floured surface and without kneading out the air, gently push the dough to a rectangle then roll the dough from top to bottom to form a log shape.
09If the log is shorter than the loaf pan, gently roll and push the log from the center out to the size of the pan. Set the dough into the pan and cover. Set in a warm place and rise until the dough almost doubles in size and fills the pan, about 1-1½ hours.
10Preheat the oven to 350 °F. Use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Brush the top of the loaf with milk.
11Bake about 30-35 minutes until golden brown. The interior temp should be 200 °F.
12Cool in the pan about 5 minutes before turning out onto a cooling rack. Finish cooling to room temperature before slicing,