Egg Harbor white bread

Here's another Egg Harbor white bread from Bernard Clayton's New Complete Book of Bread. It always turns out dynamite.  Sorry about the measurement in cups.  Haven't converted it yet.  

1.5 tbl sugar

7g salt

3 cups bread flour

1 tbl butter

1/2 tbl salt

50g starter 

Glaze: 1 tbl milk + egg white

1 1/4 cups water [120-130f)

1. Dissolve the sugar and salt in the water. Toss the butter in. 

2. Mix half the flour and yeast.  Stir in the water mixture.  

3. Stir in the starter.  Stir in remaining flour. Let sit 10 minutes. 

4. Under dough hook mix around 8 minutes until slightly stretchy. 

5.  Cover tightly with plastic wrap.  

6. After 30 minutes do a fold and turn.  Do 3 more turn and folds about 15 minutes apart.  

7. On lightly floors. Floured surface shape into a ball.  Tighten up outer skin.  Then gently shape into elongated ball the length of a 9x5 loaf pan.  

8. Spray loaf pan with coconut oil then place loaf inside.  Wax paper goes atop. Rise is about 40 minutes.  

9. Preheat oven to 400f. Brush top with an egg/ milk mixture.  Place loaf in oven to bake around 30 minutes.  If top browns too quickly place foil on top. 

10.  remove to cooling rack when internal temp is 205f+ and top is golden brown.