I lasted 20 minutes.
I know you're "supposed" to wait until a fresh-baked loaf of bread cools before slicing (as escaping steam will cause the loaf to dry out), but sometimes YOU CAN'T HELP YOURSELF.
I loves me some Ina!
Honey White Bread
Recipe source: Barefoot Contessa At Home
1/2 cup warm water
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons butter (3/4 stick)
1 1/2 tablespoons honey
2 extra large or large egss, separated
5 to 6 cups AP flour
1 tablespoon salt
Place water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temp does not drop below 110 degrees. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on med-speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to med and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Knead on med speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic (I didn't need to do this...I just let the mixer do the work). Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is slightly buttered. Cover the bowl with a damp towel and allow to rise for 1 hour, until doubled in volume.
Grease two 9 X 5-inch loaf pans with butter. Divide the dough into half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Preheat the oven at 350°. When the dough is ready, brush the tops with the egg white and bake the breads for 40-45 min, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.