Butter Topped Toasting White Sandwich Bread

Ingredients: 

• 1 teaspoon instant yeast
• 1 ½ cups(10 fluid ounces) water at 75°F
• 3 ½ cups (1 pound) organic all-purpose flour
• 1 ½ teaspoons Kosher salt
• 2 Tablespoons wheat germ
• 2 Tablespoons granulated sugar
• 2 Tablespoons unsalted butter, melted

Instructions:

1. Grease an 8 or 9-inch loaf pan. (See Note.)
2. Pour the water into the bowl of a stand mixer fitted with the dough hook. Add the yeast and let it dissolve for 5 minutes.
3. Add the flour, salt, wheat germ, sugar and melted butter.
4. Knead the dough for 4 to 5 minutes on low speed. The dough will start to form a ball but will still be sticky and will adhere to the sides of the bowl. Scrape down the sides of the bowl with a spatula. Knead a few more minutes until the dough is smooth and forms a ball. It will be soft and elastic.
5. Place the dough into a greased bowl. Let it rise for 2 to 3 hours until more than doubled in bulk.
6. Press down the dough. Form it into a tight ball then roll it into a loaf shape. Place it, seam side down, into the prepared loaf pan.
7. Let the dough proof until it has expanded 1 ½ times in size, for approximately 30 minutes to an hour.
8. Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 400°F.
9. Brush the surface of the dough with melted butter. Using a serrated knife, score the surface of the loaf lengthwise.
10. Place the pan in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake for 35 to 40 minutes. The bread will be deep brown and well risen.
11. Place the pan on a wire rack to cool for 10 minutes then unmold the loaf. Leave the loaf on the wire rack until cool.

Notes: This was baked in an Emile Henry covered loaf pan. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.

Recipe by Priscilla of Priscilla Martel