Bread Recipe

Activate and combine

In a large mixing bowl, whisk together 1 cup of the warm water, the sugar and the instant yeast. Let sit 5 minutes until foamy. In a separate small bowl, beat the egg and whisk in the warm milk and melted butter. Add the wet mixture to the yeast mixture and stir to combine.

Add dry ingredients

Add the flour (reserve about 1/4 cup to adjust if dough is too sticky) and salt to the wet mixture. Stir with a wooden spoon or dough hook until a rough dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low with the dough hook for 6–8 minutes. Add the remaining reserved warm water tablespoon by tablespoon only if dough feels too stiff; dough should be slightly tacky but not sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape loaf

Punch down the risen dough to release air. Turn onto a lightly floured surface and shape into a tight loaf by flattening into a rectangle, folding the short sides toward the center, then rolling tightly into a log. Pinch seam closed and tuck ends under.

Second rise

Place the shaped loaf seam-side down into a greased 9x5-inch (23x13 cm) loaf pan. Cover loosely and let rise until dough rises about 1 inch above the rim, 35–45 minutes.

Egg wash and bake

Preheat the oven to 375°F (190°C). Optional: brush the top lightly with a little of the reserved beaten egg or with melted butter for a golden crust. Bake for 30–35 minutes until the top is deep golden and the internal temperature reaches 190–200°F (88–93°C). If the top browns too quickly, tent with foil for the last 10 minutes.

Cool

Remove the loaf from the oven and brush the top with 1 tablespoon softened butter. Let the bread cool in the pan 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to prevent gummy texture.

Slice and butter

Slice the cooled loaf to your preferred thickness. Spread about 1/2 tablespoon of softened unsalted butter onto each slice (adjust to taste).

Assemble ham butter slices

Place one or two slices of deli ham on top of the buttered bread. For an extra-rich finish, add an additional small pat (about 1/2 tsp) of salted butter on top of the ham if desired. Serve immediately.

Storage

Store leftover bread wrapped at room temperature for up to 3 days or frozen for up to 3 months. If freezing, slice first and separate slices with parchment to take out single portions. Keep ham refrigerated and assemble just before serving.