Basic White Sandwich Bread

2 tsp. active dry yeast
1 cup warm water
2 Tblsp. unsalted butter, melted
1 cup milk
2 Tblsp. sugar
1 Tblsp. salt
5 1/2 - 6 1/2 cups all-purpose flour

Pour warn water into bowl of standing mixer and sprinkle yeast over the top.  Let stand for 5 minutes until yeast is dissolved.

Stir milk, sugar, and salt into melted butter.

Pour 1 cup of flour and the milk mixture over the yeast mixture.  Stir until it comes together into a loose, lumpy batter.

Add another 4 1/2 cups flour, reserving the remaining cup for kneading.  Stir until a floury, shaggy dough is formed.

Using the dough hook attachment, knead dough for 8-10 minutes.  If dough is bubble-gum sticky against the sides of the bowl, add extra flour a tablespoon at a time until it is no longer sticky.  Dough is done kneading when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.

Form dough into a ball and place in a greased mixing bowl; turn to coat.  Cover the bowl and let rise in a warm place until doubled in bulk (about one hour).

Turn dough out onto lightly floured surface.  Divide dough in half and shape each into a loose ball; let rest for 10 minutes.

Grease two loaf pans.

Shape each ball of dough into a loaf and transfer to loaf pan.  It is important that surface of loaf is stretched taut for rising and even cooking.  Let loaves rise a second time until they just start to dome over the edges of the loaf pans (about 30-40 minutes).

Preheat oven to 425 F about halfway through second rise.

Slash the tops of the loaves with a serrated knife and place in oven.  IMMEDIATELY turn down heat to 375 F and bake for 30-35 minutes.  Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom.  Remove loaves from pans and allow to cool completely before slicing.

Bread will keep at room temperature for several days.  They can also be wrapped in foil or plastic and frozen for up to 3 months.

From thekitchn.com