Sandwich Bread Loaf [Pain de Mie]

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Ingredients/Method:
8g Dry Yeast
1tsp Sugar
100g Water (115F)
Let activate for 5-10 mins
380g AP or Bread Flour
8g Salt
Activated yeast mixture
165g Milk (Room Temp)
25g/1 tbsp Honey

Mix until combined
20g Softened Unsalted Butter
Knead for 5 mins or until dough is no longer sticky
Bulk proof for 2-3 hours or until doubled
Flatten into a rectangle to wider than the bread tin
Roll up into a log. Place into greased bread tin
2nd Proof - 1-3 hours or until doubled again
Bake at 400F for 35-45 mins + Rest for 20-40 mins