The Best Sandwich Bread

This is simply the best sandwich bread for two reasons--it is fast and it has an incredible crust with a chewy moist center--and it is super fast--from start to finish it is 1 1/2 hours.  So you can get up in the morning and have it for lunch, or get home from work and make sandwiches to take to work the next day.  I know that this might not convert those who love their bread machines, but I think it is a winner.  It is adapted from the Cook's Illustrated recipe.

• 2 cups (11 ounces) bread flour
• 6 tablespoons (2 ounces) whole-wheat flour
• 2 1/4 teaspoons instant or rapid-rise yeast
• 1 1/4 cups plus 2 tablespoons warm water (120 degrees)
• 3 tablespoons butter, melted
• 1 tablespoon honey
• 3/4 teaspoon salt
• 1 large egg, lightly beaten with 1 teaspoon water 
• 1/4. tsp salt salt

Instructions

1. In bowl of stand mixer, mix bread flour, whole-wheat flour, and yeast together. Add 1¼ cups warm water, 2 tablespoons melted butter, and honey. Use a paddle and mix on low speed for 1 minute. Increase speed to medium and mix for 2 minutes. Scrape down bowl and paddle with greased rubber spatula. Continue to mix 2 minutes longer. Remove bowl and paddle from mixer. Scrape down bowl and paddle, leaving paddle in batter. Cover with plastic wrap and let batter rise in warm place until doubled in size, about 20 minutes.  It will be very moist, and in the end,  the dough can be poured into the bread pan.

2. Heat oven to 375 degrees. Spray 9 by 5-inch loaf pan with vegetable oil spray. Dissolve salt in remaining 2 tablespoons warm water. When batter has doubled, attach bowl and paddle to mixer. Add salt-water mixture and mix on low speed until water is mostly incorporated, about 40 seconds. Increase speed to medium and mix until thoroughly combined, about 1 minute, scraping down paddle if necessary. Transfer batter to prepared pan and smooth surface with greased rubber spatula. Cover and leave in warm place until batter reaches ½ inch below edge of pan, 15 to 20 minutes. Uncover and let rise until center of batter is level with edge of pan, 5 to 10 minutes longer.

3. Gently brush top of risen loaf with egg mixture. Bake until deep golden brown and loaf registers 208 to 210 degrees, 40 to 45 minutes. Using dish towels, carefully invert bread onto wire rack. Reinvert loaf and brush top and sides with remaining 1 tablespoon melted butter. Let cool (more or less) completely before slicing.