Golden Honey Wheat Sandwich Bread

1. Preparation

First, adjust your oven rack to the middle position. Preheat the oven to its lowest setting, typically around 200 degrees, and then turn it off. This creates a warm environment perfect for the dough to rise.

2. Mix Wet Ingredients

In a 4-cup liquid measuring cup, whisk together the milk, water, honey, and melted butter. The mixture should be smooth and well combined, ensuring the honey is fully dissolved.

3. Mix Dry Ingredients

In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, yeast, and salt on low speed. This allows the ingredients to distribute evenly, ensuring a consistent dough.

4. Combine & Knead Dough

With the mixer on low speed, slowly pour the wet mixture into the dry ingredients. Once combined, increase the speed to medium and let the dough knead for about 10 minutes. The dough should become smooth and satiny, indicating the gluten is well-developed for optimal elasticity and texture.

5. Hand Knead

Transfer the dough to a lightly floured counter and knead it by hand for about 15 seconds to ensure it’s smooth and cohesive.

6. First Rise

Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in the warm oven for 40 to 50 minutes. The dough should double in size during this time.

7. Shape Dough

After the first rise, gently press the dough into a rectangle on a lightly floured counter. Roll it into a cylinder and pinch the seam closed to maintain the shape during baking.

8. Pan Prep & Second Rise

Grease a 9x5-inch loaf pan and place the dough seam-side down into the pan. Cover it with greased plastic wrap and let it rise at room temperature for 20 to 30 minutes, or until the dough has risen about 1 inch above the rim of the pan.

9. Preheat Oven

While the dough is rising, place a baking stone on the oven rack and preheat the oven to 350 degrees. Boil some water and pour it into an empty loaf pan, placing it on the lower rack. This creates steam, which helps the bread rise better and keeps the crust moist.

10. Bake Bread

Place the loaf pan with the dough on the baking stone and bake for 40 to 50 minutes. The crust should be golden brown, and the internal temperature should reach 195 degrees when checked with a thermometer.

11. Cool Bread

Once baked, let the bread cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely to room temperature. This step is crucial for the bread to set and develop its full flavor.