This white bread has a soft crust, tender crumb and awesome flavor. It makes a perfect sandwich. This recipe makes 1 large loaf. The exact number of servings will vary based on how the loaf is sliced.
04Remove the dough from the bowl onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball.
05Place the dough in an oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature.
06After 60 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Cover the bowl and after 60 minutes repeat the procedure.
07Cover the bowl and after 60 minutes fold the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. If you want to finish making the bread in the morning return the dough to the bowl, cover tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the loaf on the same day.
08Grease a 9"x 5" loaf pan with a very light film of vegetable oil.
09Turn the dough out onto a floured surface and without kneading out the air, gently push the dough to a 9" rectangle. Tightly roll the dough to form a log.
10Set the dough into the pan and cover with a damp kitchen towel or oiled plastic wrap. Set in a warm place and rise until the dough is doubled in size, about 2-3 hours. The exact time will vary based on the ambient temperature and the temperature of your dough.
11Preheat the oven to 350 °F. When the dough is ready, use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Brush the loaf with egg wash.
12Bake about 30-35 minutes until golden brown and the interior temp is 200 °F.
13Cool in the pan for 5 minutes before turning out onto a cooling rack. Finish cooling to room temperature before slicing.