This classic all-purpose white bread stales slowly and slices well for sandwiches.
Combine in a large mixing bowl or in the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
4 teaspoons active dry yeast
1/4 cup warm (105┬░ to 115┬░F) water
Warm to 105┬░ to 115┬░F:
1 cup milk
Add to the milk and stir to dissolve the sugar:
1 cup warm (105┬░ to 115┬░F) water
2 tablespoons butter or shortening, softened
2 tablespoons sugar or honey
1 tablespoon salt
Stir the milk mixture into the yeast. Have ready:
4 1/2 to 5 cups bread flour
Add 3 cups of the flour to the yeast mixture and mix by hand or on low speed for 1 minute. Gradually add the remaining flour until the dough is moist but not sticky. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (75┬░ to 80┬░F) until doubled in volume, 1 to 1 1/2 hours. Knead the dough briefly, return it to the bowl, and let rise again until doubled, about 1 hour. (You may skip this step if under time constraints, but the bread will be better with the second rise.)
Grease two 8 1/2 x 4 1/2-inch (6-cup) loaf pans. Punch the dough down, divide it in half, and form into 2 loaves. Place seam side down in the pans. Cover loosely with oiled plastic wrap and let rise in a warm place until the loaves crest above the pan, making a nice dome, about 1 hour.
Meanwhile, preheat the oven to 450┬░F. Bake the loaves for 10 minutes. Reduce the heat to 350┬░F and bake until the bottom of the loaves sound hollow when tapped, about 30 minutes more. Remove the loaves from the pans to a rack and let cool completely.
