Baking a long sandwich bread loaf is the best idea for yummy sandwich eating. Imagine filling this long sandwich loaf with layer upon layer of your favorite meats, cheeses, condiments and toppings! Great to take along on picnics and family outdoor adventures and for make-ahead lunches all year round!
In small bowl, stir together milk, water, sugar and yeast. Let stand 10 minutes or until foamy.
In large bowl, combine milk mixture, butter and egg. Using electric mixer fitted with dough hook, beat on low speed until combined. Add flour and salt; beat until dough is smooth and elastic, about 5 to 6 minutes.
Transfer dough to greased bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 40-50 minutes.
Preheat oven to 350°. Prepare long loaf pan with vegetable pan spray.
Whisk remaining egg with 2 tablespoons water to make an egg wash. Turn dough out of bowl and punch down. Form into a rectangle, about 12 in. x 14 in. Roll the dough from the long end and pinch seam to seal. Pull edges of bread under loaf and pinch to seal, forming closed ends. Place in prepared pan. Brush with egg wash. Cover loosely and let rise 30 minutes.
Uncover and cut 4 shallow slashes diagonally on loaf. Bake 40-45 minutes or until loaf reaches an internal temperature of 190°F and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes, then turn out onto grid to cool completely.