Guyanese Plait Bread — Sandwich Loaf

Ingredients

• 1 packet rapid rise or active dry yeast (about 2 1/2 tsp) (Yeast Starter)
• 1/4 cup warm water (Yeast Starter)
• 1 tsp granulated sugar (Yeast Starter)
• 4 cups (480g) all-purpose flour, plus more for kneading (Dough)
• 1/2 tsp salt (Dough)
• 2 tbsp sugar (reduced from 1/3 cup for a more neutral flavor) (Dough)
• 1/3 cup melted unsalted butter (increased for a softer crumb) (Dough)
• 1 cup + 4-5 tbsp warm milk (slightly more liquid for a softer loaf) (Dough)
• 1 egg (Egg Wash)
• 1 tbsp milk (Egg Wash)

Steps

1. Bloom yeast with warm water and 1 tsp sugar for 6-8 minutes until foamy.
2. Combine flour, 2 tbsp sugar, and salt in a large bowl. Make a well, add melted butter, yeast mixture, and warm milk. Mix and knead by hand 4-5 minutes, or in a stand mixer 4-5 minutes on low. Dough should be soft and slightly tacky.
3. First Proof: Place in an oiled bowl, cover tightly with plastic wrap, and let rise 45 minutes to 1 hour until doubled.
4. First Proof: Deflate and knead again 4-5 minutes until smooth.
5. Shape: Shape dough into a tight log roughly the length of a 9×5 inch loaf pan. Place seam-side down in a greased loaf pan.
6. Second Proof: Cover loosely and proof in a cool oven or on the counter for 30-40 minutes, until the dough crowns about 1 inch above the rim of the pan. Preheat oven to 350°F.
7. Bake: Whisk together egg and milk. Brush gently over the top of the loaf.
8. Bake: Bake 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Internal temperature should reach 190-200°F.
9. Bake: Cool in the pan 10 minutes, then turn out onto a wire rack. Cool completely before slicing — at least 1 hour.