Chef John's White Bread
White bread is buttery and slightly sweet with a neutral flavor that lets the sandwich ingredients shine. I mostly eat whole wheat bread, but I occasionally indulge in some white. Whether you’re a nostalgic baby boomer like I am, or just a curious millennial wondering what classic white bread should taste like, I really do hope you give this a try soon.
whole milk, warmed
1 ¼
cups
active dry yeast
1
(.25 ounce) package
all-purpose flour
2 ¾ to 3
cups
very soft unsalted butter, plus more for greasing the pan
3
tablespoons
egg, beaten
1
large
white sugar
1
tablespoon
white vinegar
1
tablespoon
fine salt
1
teaspoon
baking soda
¼
teaspoon
cayenne pepper
1
pinch
all-purpose flour, or as needed
1
tablespoon
melted butter, divided
2
tablespoons
 Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes.
  Add 2 3/4 cups flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda. Knead on low speed until the dough begins to come together, adding up to 1/4 cup more flour if needed. Increase the speed slightly and knead for about 3 more minutes. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
  Butter a spatula and a 9x5-inch loaf pan. Scrape the dough into the prepared loaf pan using the spatula. Smooth out the top to distribute the dough evenly. Dust the top with 1 tablespoon flour and press gently to even out the dough. Let rise in the pan for 30 minutes.
  Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf; you may need to go over it several times. Brush the top with most of the melted butter.
  Bake in the preheated oven until golden brown, about 30 minutes.
  Remove from the oven and brush hot loaf with the remaining butter. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool for at least 1 hour before slicing.
