Nothing Fancy, Just Basic Sandwich Bread

Heat water for about 20 seconds in the microwave: it should not be too much warmer than body temperature, so it should not feel hot. Dissolve sugar in the water, and stir in the yeast to activate. Wait for foam to form to indicate yeast activity.

Using a stand mixer with dough hook attachment, empty water and yeast into the mixer bowl. Add flour and salt, and stir on lowest setting until incorporated. Increase speed one notch, and continue kneading about 8 minutes until dough forms a smooth, non-sticky mass on the hook.

Grease a 3- to 4‑quart bowl with butter. Remove dough from hook and form into a ball. Place dough in bowl and turn over once to coat the surface of the dough ball. Cover bowl with plastic wrap or a dampened tea towel and move to a warm place. (Turning on the light in a cold oven works well.) Let dough rise until doubled in volume (about an hour).

Coat the interior of a 9×5‑inch loaf pan with butter. Turn the risen dough out onto a lightly-floured surface. Knead by hand for about 3 minutes. Form the dough into the shape of a loaf, being sure to thoroughly press and seal the seam. Place dough in loaf pan, seam-side down, cover loosely, and let rise again until dough rises above the sides of the loaf pan (about 45 minutes, more or less).

Near the end of the rise, set rack toward middle and pre-heat to 400° F. Brush the top of the loaf with cold water, and cut three or four diagonal slashes across the top with a sharp knife. Bake for 28 to 34 minutes until a quick-read thermometer reads 200° F, or loaf sounds hollow when tapped. Remove loaf from pan and cool on wire rack.

In the mixing bowl, stir together water and starter. Add flour and salt, and stir with dough hook until shaggy. Knead for 8 to 10 minutes until smooth and elastic. Continue as above, but expect rise times of 3 to 4 hours each.