White sandwich bread

In the stand mixer bowl, combine two cups of warm water at about 110 to 120 degrees, two tablespoons of sugar and two packets of active dry yeast; stir and leave about five minutes until foamy. Yeast that does not foam is probably expired.

Weigh 720 g of flour (or spoon it into the measuring cup and level it) and mix in two teaspoons of salt.

Add the flour and salt and four tablespoons of melted butter, not hot, to the yeast.

Variation: replace half the water with milk, one cup each, warmed at the start, for a softer, richer dough.

With the dough hook, mix on low a minute to a shaggy mixture; scrape the bowl down.

Mix on medium-low five to seven minutes, until smooth and springing back when pressed, wet but not sticking to the fingers.

Variation: knead by hand on a floured countertop, stretching with the palm, folding back and rotating.

Turn the dough into a large, lightly oiled bowl, flip once to coat, cover, and leave in a warm place 40 to 50 minutes, until nearly doubled.

Punch the dough down on a lightly floured countertop and divide in two.

Shape each piece into a 9 by 12 inch rectangle, roll up tightly from the short end, pinch the seams and tuck them under; put it pretty side down for the second loaf.

Move each loaf with a bench scraper into a sprayed loaf pan.

Cover loosely and rise 25 to 30 minutes, until just poking over the top; preheat the oven to 350.

Test with an oiled fingertip: it should slowly spring back; if it collapses it is over-proofed.

Optionally brush with melted butter. Bake 30 to 35 minutes at 350 until the tops are golden brown.

Cool completely before slicing.