White Sandwich Bread (No Knead)

• In a large mixing bowl, mix together the flour, salt, honey, and yeast with a dough hook.
• Next, add water and melted butter (or oil) to the bowl. Mix all ingredients until they come together to form a wet, shaggy dough. Dough will feel sticky.
• Cover the dough with a beeswax covering or plastic wrap. Place the bowl of dough in a warm place, and allow the dough to rise for 1 1/2 hours. 
• After the first rise, deflate the dough by pressing down on it with your hands. Turn the dough out onto a floured work surface. Flatten the dough into a square, then fold the four corners into the center to form a tight ball.
• Generously butter a loaf pan, then place the dough seam-side down in it. Press the dough into the corners of the pans using your hand (I like to put a little butter on my hand before I do this step).
• Pre-heat the oven to 375°F. Leave the dough in the loaf pan, uncovered, and allow it to rise in a warm place for roughly 40 minutes while the oven is preheating.

  The dough is finished rising when it reaches the top of the loaf pan.
• Place the loaf pan in the oven, and bake for approximately 40-45 minutes until the top crust is golden brown.

  You can cover the dough with foil if it starts to brown too quickly.
• After baking, remove the pan from the oven and brush the top crust with butter. Then, remove the bread from the loaf pan and place it on a cooling rack.

  Allow the bread to cool completely before slicing.

Storing the bread

• This bread can be stored at room temperature in a cloth bag or parchment/plastic bag. It will stay fresh for 2-3 days.

  It can also be stored in the refrigerator in a plastic storage bag. It will stay fresh for up to 1 week.

  This bread also freezes well! Wrap it in several layers of plastic wrap, then place it in a freezer bag. Defrost on the countertop.