Amateur baker ignores common sense and recipe, again.

Some bread recipes you can eat straight out of the oven, this is NOT one of those recipes. Since COVID started we've gone for a Sunday morning walk together as a family. It's the one time each week we have slated to be together outside in nature. Much to Andy's chagrin, this has continued over winter. (As of this writing it's January.) Last Sunday was cold, SO cold! We still went for a walk on our trail near our house, found a ballfield where Bernard could run around free, mostly crazy, but oh man we were COLD when we came home. I had made a pot of soup the day before I started heating. Before we left the house I mixed up some dough for bread to eat with our soup. We were so cold and needed warmth I rushed the bread a bit. It came out of the oven beautiful, so I cut right into it, mistake. The center needed that cooling time to finish baking an turn to bread instead of dough. We were not deterred, we cut the edges and ate what we could. It was declivous and we ate it all (except the center). So I'll do this one again and you know... let it cool first before slicing, oops.

Buttercrust Bread
5½ to 6 cups bread flour
2 packages (4½ tsp) Yeast
2 Tbsp sugar
1 Tbsp salt
1 cup milk
1¼ cups water
3 Tbsp butter or margarine
1 Tbsp butter or margarine, melted

Instructions
In a large mixer bowl, combine 2½ cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe bowl, heat milk, water and 3 Tbsp butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Beat at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area for 20 minutes.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8x4-inch bread pans. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, TURN OFF.) or warm area until almost doubled, about 30 minutes. With a very sharp knife, make a slash across the top of each loaf and pour melted butter into each slash. Preheat oven to 400°F. Bake for 20 to 25 minutes until golden brown. Remove from pans; cool.