Straight dough method
unbleached all purpose flour (KAF or Gold Medal or Pillsbury 4 cups (20.5 oz/585 gr)
dry whole milk 1/4 cup (1.5 oz/ 40 gr)
instant yeast 1 tbspn ( -- 9.6 gr)
unsalted butter softened 6 tbspn (3 oz/ 85 gr)
water at room temp (70-90 deg F) 1 1/2 liquid cups (12.5 oz/ 354 gr)
honey 2 tbspn (1.5 oz/ 40 gr)
salt 2 tsp (-- 13.2 gr)
Mixer method
In a large mixer bowl, whisk together the flour, dry milk and yeast. Add the butter and mix with the dough hook on low speed (#2 with Kitchenaid mixer) then add the honey, water and salt. When all the flour is moistened, raise the speed to medium (#4 Kitchenaid) and beat for 7 minutes. The dough will be smooth, shiny and slightly sticky to the touch. If the dough is not stiff, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. It will weigh about 38.5 oz/1102 grams)
Hand method
Leave out 1/4 c flour. Whisk flour, dry milk and yeast together. Add the butter and with a wooden spoon or your hand, stir in the water, honey and salt until the flour is moistened. Knead the dough in the bowl until is comes together, and then scrape it onto a lightly floured counter, Knead for 5 minutes, enough to develop the gluten structure a little, add as little of the reserved flour as possible to keep the dough from sticking. Use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. This resting time will make the dough less sticky and easier to work with. Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be tacky (sticky) enough to cling slightly to your fingers. If the the dough is still very sticky however, add some of the remaining flour or a little extra. It should weigh 38.5 oz or 1102 grams
Both methods
Shape the dough and let it rise. On a lightly floured counter, shape the dough into a football. Flour the top and cover it with plastic wrap. Allow it to relax for 10-15 minutes. Remove the plastic wrap and gently deflate the dough, using your fingertips to spread it into a rectangle about 10 inches by 8 inches. Flour the counter as necessary to prevent sticking.
Give the dough one business-letter turn, then press or roll it out again to about 12 inches by 5 inches and shape it into a 16 inch long loaf. Set it in the prepared greased pan ( a long sandwich loaf pan). Grease the top of the loaf. Leave in a warm place, draped with plastic. Allow it to rise until doubled about 1 to 1 1/2 hours. when the dough is pressed with a fingertip, the depression will very slowly fill in.
PREHEAT THE OVEN to 425 degrees F at least 30 minutes before baking. Have an oven shelf at the lowest level (DO NOT USE AN OVEN STONE)
Bake the bread by gently placing the pan in the oven and bake for 30 minutes. Turn the loaf around to encourage even browning and continue to bake for 30 minutes until deeply browned. If the bread seems to be getting too brown, tent with foil.
Cool bread by tipping loaf onto a rack, to let it cool. Cover with a tea towel if you wish
Note if not using the dry milk, you can replace I cup of the water with 1 cup of milk, scalded (brought just under the boil and cooled to lukewarm.
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