Sandwich Bread

I recently reviewed the ingredients on a popular sandwich bread I used to buy and was shocked to read the following : Enriched wheat flour, Water, Sugar, Yeast*, Soybean and/or canola oil, Salt, Defatted soy flour, Wheat gluten*, Calcium propionate, Diacetyl tartaric acid esters of mono- and di-glycerides, Sodium stearoyl-2-lactylate, Vegetable monoglycerides, May contain sorbic acid. Topping: Enriched wheat flour. Yes, in a single loaf of bread… No wonder the bread can last for a week on the counter. So, I consulted my AI Chat and enquired about some of the best bread recipes out there. It turned out, a good bread recipe only requires a few ingredients; water, yeast, flour, salt and a little butter… That’s it and there are no comparison with store bought, plastic-like, rubbery white slices we used to enjoy. Give it a try, it is most satisfying.
INGREDIENTS
500 Gr. All-purpose flour
10 Gr. Salt
7 Gr. Active dry yeast
30 Gr. Unsalted butter at room temperature
300 Gr. Lukewarm water
15 Gr. Sugar

METHOD
In a bowl of your mixer, combine the warm water, sugar and yeast. Gently stir to melt the sugar.
Let it rest for 5 minutes, then add the flour and salt. If you are mixing by hand, get to work and knead the dough for about 10 minutes, until it becomes smooth and elastic.
If you have the luxury of a stand mixer, knead the dough at medium speed for about 5 minutes, until you have a smooth and elastic dough.
Form the dough into a ball and put it back in the bowl, cover it with cling film or… a shower cap which works beautifully, as you can reuse it in the future.
Let it rest at room temperature for about an hour and the dough should double in size. I have the luxury of having a “proof” setting in my oven which is about 26 Degrees Celsius. Next to it, I add a bowl of boiling water which helps the dough rise considerably.
After the dough has risen, punch it down to release any air bubbles. Then, shape the dough into a loaf and place it into a greased 9 X 5 inch buttered loaf pan.
Cover the loaf with a damp cloth and allow the dough to rise for another 30 minutes to an hour.
Preheat your oven at 190 Degrees Celsius.
Once the dough has risen, you can brush it with milk or beaten egg for a shiny finish. (Optional)
Bake the bread in a preheated oven for about 30-35 minutes, or until the top turns golden brown and the bread sounds hollow when tapped on the bottom.
Place the bread on a metal rack and let it cool at room temperature.

N.B.: I usually let the bread cool off and slice it completely, then freeze it for wonderful morning toasts.