Sandwich Bread

TANGZHONG (STARTER):
3 tablespoons water
3 tablespoons whole milk
2 tablespoons King Arthur Unbleached Bread Flour

Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.


DOUGH:
3 cups Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast

Whisk together the flour, sugar, salt, baking soda, and instant yeast in the bowl of a stand mixer with the paddle attachment.

1 cup milk
1/4 cup water
2 tablespoons olive oil

Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

With the mixer on low (to avoid flour from poofing everywhere), pour in the hot liquid.  Add the tangzhong. With the mixer on high, beat for 1 minute until the dough is smooth and has started to become elastic. 

Lightly grease an 8 1/2" x 4 1/2" loaf pan, or line with parchment paper.

Pour the soft dough into the pan, leveling it as much as possible with floured hands. (Optional: brush the top of the dough with olive oil.)

Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan.  When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim.  This will take about 45-minutes to 1 hour, depending upon the temperature of your kitchen.  While the dough is rising, preheat the oven to 400°F.

Remove the cover and bake the bread for 22-27 minutes, till it's golden brown.

Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. (You can lightly butter the sides at this time if you like).