I began baking things for my mom when pre-school age, I am 83. Until several weeks ago I had never made bread. For white sandwich bread I use rapid yeast combining it with all my dry ingredients by whisking in the mixer bowl. Room temperature water, honey, milk, and melted butter combined with a whisk until the honey and butter dissolved. Set mixer on low, pour liquid into mixer bowel slowly letting everything combine, about 2 minutes. Increase speed to medium low for 6 to 8 minutes or until dough leaves sides of bowl and comes off the hook easily leaving very little behind. Remainder of process is very much like everyone. I use a ThermoPen removing bead from oven at 205 degrees. I set the pan on a cooling rack for at least fifteen minutes before turning it out of the pan. I then allow the loaf to sit untouched on it's bottom for at least an hour. I do both first and last rise at room temperature for one hour plus ten or fifteen minutes. I do not use butter or egg wash on the crust. I spritz water on the risen loaf in the pan before I put into the oven. I have a very sharp bread knife that does a beautiful job slicing. Slice the entire loaf, take half, wrap in double layer of plastic wrap plus a gallon zip lock bag. I remove the air in the bag with a straw slipped into a tiny opening in the seal and suck the air out. Other half of loaf doesn't last very long so I only seal it it one layer of plastic wrap and a zip lock bag. The bread lays on our wooden counter work top until eaten. With just my wife and I we have fresh bread for six to seven days of the week. This won't be possible in the summer without molding. Best bread we have ever eaten.

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