No-knead sandwich loaf with everything bagel seasoning

Whisk the bread flour, instant yeast, sugar, kosher salt and everything bagel seasoning together until homogenous.

Combine the hot tap water and cold milk, which should land at a balmy 90 to 100F.

Melt the butter on the stove top until just melted, not boiling.

Add the wets to the dries and mix gently by hand to a shaggy dough, kneading a little so no dry patches remain.

Cover with a moist towel and rest 15 minutes.

Lift the dough by a corner and fold it up and toward the centre, rotating and repeating for about eight to 10 folds, then rest covered 15 minutes.

Do four lift and fold rounds in total, until the dough passes the windowpane test; one to two more if it does not.

Rest 15 to 20 minutes, then roll or pat the dough into a rectangle roughly the width of the loaf pan, pressing out air bubbles.

Roll the dough lengthwise into a tight log, sealing and squeezing out air, and pinch the seam shut underneath.

Grease the loaf pan generously and drop the dough in seam side down, straight rather than curved.

Cover with oiled plastic wrap or a damp towel and rise at room temperature one and a half to two hours, until doubled and rising above the edges of the pan.

Brush with melted butter and cut three diagonal slashes or one long slash down the centre, not too deep.

Bake at 350F for 20 to 35 minutes, rotating halfway, until golden brown and hollow when thumped underneath.

Brush with melted butter while still hot.

Cool in the pan 10 to 15 minutes, turn out and cool on a rack at least four hours, ideally overnight, before slicing.