White Bread

Directly from Bake at 350

White Bread 101 
{barely modified from The King Arthur Flour Baker's Companion }

3 c. all-purpose flour (you can subs. WHITE whole wheat flour here)
2 tsp instant yeast
1 & 1/2 tsp kosher salt
3 TBSP sugar
4 TBSP softened butter
1/4 c. dry milk
1/3 c. potato flakes
1 & 1/8 c. lukewarm water

Combine all ingredients together.  Dump onto a lightly floured surface and knead until you have a smooth dough...about 10 minutes.  Add more flour as needed, but add sparingly as more flour equals a heavier, drier loaf.

Transfer to a lightly oiled bowl; cover with oiled plastic wrap and let rise for 1 hour.

Transfer to a lightly greased work surface and shape into an 8" log.  Place in a lightly greased 8.5" x 4.5" loaf pan.  Cover loosely with the oiled plastic wrap and let rise about 1 hour....or until the dough has risen 1 inch over the rim.

Preheat oven to 350.  Uncover and bake the bread for 35-40 minutes, or until an instant thermometer reads 190 degrees. (Tent with foil during the last 10-15 minutes of baking if it is browning too quickly.)

Remove bread from the pan and place on a wire cooling rack.  After 15 minutes, brush with butter.  Cool completely before slicing.