Thanks for posting a larger-volume recipe for sandwich bread! I have a 9x5 pan (bought before I got sucked into the KA vortex) and my other loaf breads always come out tasty but slightly disappointing-looking. This is very similar to the recipe I've always used, just more of it! Since I prefer the flavor of a partly whole wheat bread, I used the higher amount of water, 5 oz WW flour, and 12 of unbleached all-purpose. This gave it a nice flavor without affecting the rise too much. I also use olive oil instead of butter -- for some reason, it seems to keep better this way for me. Also, I might be a bad baker (definitely a lazy one!) but I never bother using multiple beaters. The less to wash, the better! I just dump all the ingredients into my KA's bowl, set on my kitchen scale. Then I start right with the dough hook, it incorporates everything together in 30-45 seconds without any need for scraping or switching. I start timing once the dough comes together and let it knead. I shape the dough, toss it back in the mixer bowl, cover with a shower cap, and let it rise right in there. Probably not the most "correct" way to do it, but I've never had a problem and I can't imagine having to do all that extra washing up!

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