Perfect Sandwich Bread
adapted from Peter Reinhardt's Artisan Breads Every Day
1 tablespoon (9g) instant yeast
1 3/4 cups plus 2 tablespoons (425g) lukewarm milk (95°F)
6 1/4 cups (794g) bread flour
2 teaspoons (14g) salt
5 1/2 (78g) sugar
6 tablespoons (85g) vegetable oil
1 egg
The night before:
In a large bowl, whisk the yeast into the milk and set aside for 5 minutes. Combine the remaining ingredients and then add to the milk mixture. Stir with a wooden spoon until the dough comes together, about 2 minutes. Transfer to a floured work surface and knead by hand for 6 minutes. The dough should be soft and supple, but a bit sticky. Form it into a ball and place in a clean, lightly oiled bowl. Loosely cover with plastic wrap and place in the refrigerator overnight or up to four days.
On baking day:
Remove the dough 2 1/2 hours before you wish to bake it. Transfer to a lightly floured work surface. Divide dough into two equal pieces. Take one piece and flatten into a large rectangle approximately 5 inches by 8 inches. Take one of the 5 inch sides and roll the dough up to form a loaf. Pinch the seam closed and rock it back and forth to even the seam out and then tuck the ends under and place in a lightly oiled 4 1/2 by 8-inch pan. Repeat with remaining dough. Loosely cover with oiled plastic wrap and let rise for 2 1/2 hours or until dough is about 1 inch above the pan. Preheat oven to 350°F and then bake loaves for 20 minutes, rotate and bake an additional 20-25 minutes. Internal temperature should read about 185°F and loaf should sound hollow when tapped on the bottom.
