French Sandwich Bread

1 package active dry yeast, dissolved in ¼ cup warm water; let proof for 5 minutes

1 ⅓ cups whole milk, scalded and then cooled

3 ½ cups all-purpose flour

1 ½ tsp Kosher salt

4 Tbs (½ stick) cold, unsalted butter

Special Equipment - a standing mixer, outfitted with a dough hook; a large bowl; a pastry-scraper; a rolling pin for smashing the butter, and one buttered 8 cup (or slightly larger) loaf pan with fairly straight sides.

Directions at agardenforthehouse.com

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