Sandwich Bread

This bread is fantastic. It keeps fairly well for fresh bread. Source: How to Cook Everything Mark Bittman

Ingredients

• 3 1/2 cups all-purpose flour
• 2 tsp salt
• 1 1/2 tsp (one package) instant yeast
• 1 Tbsp sugar or honey, more to taste
• 2 Tbsp butter, at room temperature
• 1 1/3 scant cups milk, at room temperature

Directions

1. In small bowl, mix milk, sugar, and yeast.
2. In a large bowl, combine flour and salt.
3. Add butter and milk mixture to the flour and mix well. You should end up with dough that sticks to itself.
4. On a floured surface, knead dough for about 1 minute.
5. Shape the dough into a ball and place in a large, greased bowl. Cover with a damp cloth and let rise for 2 hours, or until doubled in bulk.
6. Punch down dough and shape it again into a ball on a lightly floured surface. Let rest, covered, for 15 minutes.
7. Flatten dough into a rectangle. Shape into a loaf, by folding the long sides of the rectangle into the middle. Pinch the seam closed and fold the ends under.
8. Place the dough in a greased 9x5-inch loaf pan. Using the back of your hand, press the loaf firmly into the pan, flattening the top.
9. Cover and let rest for 1 hour or until the dough is nearly level with the top of the pan.
10. Preheat the oven to 350 degrees.
11. Brush the top of the loaf lightly with water and place in the oven.
12. Bake for about 45 minutes, or until it sounds hollow when tapped.
13. Remove from loaf pan and cool on a wire rack before slicing.