White Sandwich Bread
Source: adapted from Ree Drummond
2 1/4 teaspoons active dry yeast
2 cups warm water
4 tablespoons (1/2 stick) butter, melted, plus more for buttering the bowl and loaf pans
1 tablespoon sugar
2 teaspoons kosher salt
5 cups all-purpose flour, plus more for flouring the board
Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in 2 cups flour until smooth. Add another 2 cups of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour - more or less as needed. (I use my KA mixer to do all the kneading) Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
Knead the dough another 5 minutes (by hand), place it back in the bowl and let it rise another hour.
Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
Preheat the oven to 400 degrees F.
Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.