Erickson Sandwich Bread

Directions

1. 1. Make the dough. In the bowl of a stand mixer fitted with a dough hook, combine the warm water, warm milk, yeast, and sugar. Let it stand for about 5 minutes.
2. 2. Add the softened butter, salt, and 1 cup of the flour. Mix on low until combined. Add another cup of flour and continue mixing, then add the remaining flour. Mix until the dough comes together and begins pulling away from the sides of the bowl.
3. 3. Knead the dough for 5–8 minutes in the mixer, or knead by hand on a lightly floured surface. The dough should be soft and slightly tacky, not dry. If it is too sticky to handle, add flour 1 teaspoon at a time only as needed.
4. 4. Lightly grease a large bowl. Place the dough in the bowl, turn it once to coat, cover, and let it rise in a warm place for about 1–2 hours, or until doubled in size.
5. 5. Grease a 9×5-inch loaf pan.
6. 6. Punch the risen dough down to release the air. On a lightly floured surface, roll it into a rectangle about 8×15 inches.
7. 7. Starting from the short side, roll the dough tightly into an 8-inch loaf. Place it seam-side down in the prepared loaf pan.
8. 8. Cover and let the shaped loaf rise for about 1 hour, or until the dough rises roughly 1 inch above the rim of the pan.
9. 9. Preheat the oven to 350°F with the rack positioned in the lower part of the oven.
10. 10. Bake for 32–36 minutes, until the loaf is golden brown. If the top browns too quickly, loosely tent it with foil. The loaf should sound hollow when tapped, or measure about 195–200°F in the center.
11. 11. Let the bread cool in the pan for a few minutes, then remove it to a cooling rack. Let it cool before slicing for the cleanest slices.