White sandwich bread

The bit of butter in it makes it brown nicely in a toaster. This is not the squishy, preservative-loaded, sweet, white bread from the store. It's something much better.

Ingredients
1.25 cup water
0.5 tbsp yeast
sugar
salt
3.5 cups flour
15g butter

Preparation
In a quarter cup of warm water bloom the yeast with the sugar. Then mix in the salt the remaining water. Add half the flour and mix. Then add the remaining flour and knead the hard dough for 10 minutes.

Work in the butter. Your dough will come apart at first, then stick together again. Knead for 5 more minutes. This should yield a beautiful, elastic dough.

To a large bowl add a bit of oil and coat the dough with it. Cover the bowl and allow to rise for 1.5 hours.

Punch down the dough and press into a 10 by 12 inch rectangle. Fold into a letter fold and seal the edge.

Fold up the ends of the bread and place into well-buttered baking shape (9x5 inch) seam-side down. Cover with oiled plastic wrap and allow to rise until finger poked into it leaves a mark (about 45-60 minutes). All of this needs to be done in a warm place.

Bake in a 375F preheated oven on the middle rack for about 30-40 minutes.

Cool on a cookie rack. Freeze or store up to two days.

Served here with a Macedonian roasted pepper spread, ajvar.