Simple sandwich bread

Whisk warm water, a little warm milk, a little sugar and a packet of yeast.

Wait 5 to 10 minutes until the surface is foamy and frothy; if not, the yeast is dead and should be replaced.

Check the liquids with the thermometer: no hotter than 100 to 110 F, or the yeast dies.

Add 4 tbsp butter in pieces and the salt.

Add 1 cup bread flour and mix with the dough hook about 30 seconds; scrape down the bowl.

Add the same amount of flour again and mix until the butter breaks down; scrape down.

Add the rest of the flour and mix a couple of minutes; add a little more flour if the dough does not form a mass around the hook and sticks to the sides, or about a teaspoon of warm water if dry and falling apart.

Knead on a floured surface with floured hands, pushing forward in a rocking motion, 5 to 8 minutes, by hand or in the mixer.

Test: a poke should slowly bounce back without sticking, and a small piece should stretch thin enough to see light through without tearing.

Spray a bowl, turn the dough in it to coat, cover and let rise until doubled, about 2 hours; or overnight in the refrigerator.

Optional faster rise: heat the oven to its lowest setting (150 F), turn it off, set the covered heatproof bowl inside with the door open about 30 minutes, then close the door.

Punch down the dough to release the air.

On a lightly floured surface, roll out to an 8 by 15 inch rectangle, roll up tightly and place in a greased 9 by 5 inch loaf pan.

Cover loosely and let rise until about one inch above the rim, about an hour.

Bake at 350 F for 32 to 36 minutes, tenting with foil about halfway through so the top does not over-brown.

Bake until the centre reads 195 to 200 F on the thermometer.

Cool a few minutes in the pan before slicing.