American Sandwich Bread

Baked goods are a form of bribery in my house.  I use them as motivation to eat whatever is given to you for dinner and it works like a charm.  Want another slice of cornbread?  Feel free to have another once your zucchini is all gone.  Simple, non-combative and works 98% of the time!  

So when I served salads for dinner a few nights ago, I decided to try a new bread recipe as my bribery for the night.  I was pleasantly surprised with how easy this was to make and turned out absolutely perfect.  Sturdy loaf and pieces, while the bread itself was tender.  I made a double recipe and used the second loaf the following night for Monte Cristo sandwiches, which I will post soon.
American Sandwich Bread (makes one loaf)
3 3/4 C flour  *I used bread flour
2 tsp salt
1 C warm milk
1/3 C warm water
2 Tb unsalted butter, melted
3 Tb honey
1 Tb yeast
1.  Mix 3 1/2 C of the flour, yeast and the salt in the bowl of a standing mixer fitted with a dough hook.  Mix the milk, water, butter, and honey in separate bowl.  Turn the machine on low and slowly add the liquid.  When the dough comes together, increase the speed to medium and mix for 5 minutes.  If the dough is still sticking to the sides of the bowl, add the remaining flour, one tablespoon at a time until the dough no longer sticks.  Continue to mix until the dough is smooth and satiny, about 5 more minutes.
2.  Form dough into a ball, place in lightly oiled bowl, cover and allow to rise until double, about 60 minutes.  Place dough on lightly floured surface and press into a square.  Roll the dough into a firm cylinder and pinch close the seam.  Place in a greased loaf pan, seam side down, cover and allow to rise until double, about 30  minutes.
3.  Bake at 350 degrees for 40-45 minutes until golden brown all over.  Remove bread from the pan, transfer to a wire rack and cool to room temperature before slicing.

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