Sandwich Bread

A basic grocery-store style (but better) bread

• test 9g instant yeast in body temp 3/4 c water and 1/2 c milk
• (stand mixer) incorporate into 440g bread flour, 9g salt, 13g sugar
• mix on low till smooth (won’t take that long)
• incorporate 3tbsp softened butter a tbsp at a time
• rest covered to relax, then shape into ball (no flour) and let rise in a covered greased bowl till doubled
• punch, roll out with flour 1/2 inch thick and with the width of the pan.
• roll tightly and place into buttered pan
• proof and then bake at 350F for 35-40 min. Cool completely.