Plain White Sandwich Bread

Bread Machine

1. Put all of the ingredients into your machine in the order recommended by the manufacturer.

2. Program the machine for basic white bread, and press Start.

3. When the loaf is done, remove the pan from the machine. After about 5 minutes, gently shake the pan to dislodge the loaf, and turn it out onto a rack to cool.

4. Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.

Mixer and oven

1. Mix dry ingredients, including yeast in mixer bowl with dough hook
2. Add liquids and blend, adding flour aor water until dough forms and does not stick to bowl
3. Oil a bowl with olive oil and put dough ball in bowl, cover with towel and let rise until doubled in size (about an hour with rapid yeast or 1.5 hours with regular yeast)
4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll into the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.