Name: Julia Child's Perfect Sandwich Bread
Total time: 490 min
Ingredients: 4 tablespoons unsalted butter (sliced thin); 1 1/2 cups cold milk; 2 teaspoons salt; 1/2 teaspoon sugar; 1/2 cup starter (see note); 1 teaspoon active dry yeast if using the starter and 2 teaspoons if not; 3 1/2 cups unbleached bread flour or unbleached all-purpose flour

Frequently asked questions

What is a preferment?

Preferment is a simple mixture of flour, water and yeast that has been allowed to rise and bubble for several hours.

How do you make a preferment?

To make a preferment, whisk 1/2 cup of tepid water (105°F to 110°F) with 1/2 teaspoon active dry yeast and 1 cup (4 1/4 ounces) all-purpose flour in a large bowl. Cover it with plastic wrap and leave it at a cool room temperature for several hours or overnight. The preferment will rise and form big bubbles and then sink down, at which time it is ready to use. You can also cover and refrigerate it for several days.

Notes from the Food & Wine Test Kitchen

We check dough’s gluten-development using the Windowpane Test; here's how to do it. Pinch off a small ball of dough using lightly floured hands. Gently start to flatten and stretch dough out from the center like you’re making a very small pizza; if ready, the dough should be able to stretch thin enough to allow light to pass through like a windowpane. If it tears easily, beat for one more minute and check again.

Ingredients

4 tablespoons unsalted butter, plus more for pan
1 1/2 cups cold whole milk, divided
2 teaspoons fine sea salt
1/2 teaspoon granulated sugar
1/2 cup preferment (see notes from the test kitchen)
1 teaspoon active dry yeast
3 1/2 to 4 cups all-purpose flour, divided

Directions

Microwave butter and 1/2 cup of the milk on HIGH in 10 to 15 second intervals until butter is melted, about 1 minute.
Add butter mixture to the bowl of a stand mixer fitted with a dough hook attachment; stir in salt, sugar, and remaining 1 cup milk. Add preferment, yeast, and 3 1/2 cups of the flour; beat on low speed just until combined, about 30 seconds, stopping to scrape down sides as needed. Increase speed to medium-low and beat until a soft, somewhat sticky, elastic dough forms, 8 to 12 minutes, stopping to scrape down sides as needed; add up to remaining 1/2 cup flour, 1 tablespoon at a time, as needed if dough is too wet. (Finished dough may still stick slightly to bottom and sides of bowl, but should pass the Windowpane Test [See Notes.])
Transfer dough to a large bowl; cover and let stand in a warm place (75°F) until tripled in size, about 2 1/2 to 3 hours. Uncover dough. Punch down and fold by reaching a very lightly floured hand under the dough; gently pull dough up then fold toward center, repeating this motion 3 more times around the bowl. (Dough should be at about its original volume.) Cover and let stand in a warm place (75°F) until tripled again in size, about 1 1/2 to 2 hours.
Butter a 9- x 5-inch loaf pan. Punch dough down and shape into a 12- x 9-inch rectangle on a very lightly floured surface; thoroughly degas dough, pressing out any large air bubbles. Starting at a short end of dough rectangle, fold into thirds, like a letter. Pinch seam to seal. Place seam side down in prepared loaf pan, gently evening out dough and tucking in ends if needed. Cover with a clean dish towel and let rise in a warm place (75°F) for 1 hour, until loaf is puffy and part of its rounded top has risen up to or above the top of the pan.
About 30 minutes before baking, preheat oven to 425°F with rack in the middle of the oven. Bake loaf until top is puffed and a rich brown color, about 20 minutes. Cover loaf loosely with foil, reduce heat to 375°F and bake for 20 minutes longer. Immediately turn the loaf out of pan and onto a wire rack to cool completely, about 2 to 3 hours.