Best everyday bread for toasting, sandwiches, etc.  This recipe fits a pullman aka pain de mie bread pan which makes that long rectangle shaped bread.  Or you can use 2 regular bread loaf pans.  This was written for my daughter who expressed an interest in baking hence the over-explaining.

Everyday White Sandwich Bread

Place a large bowl on your scale.  Tare to zero after each addition of the below. Items marked with an * can be heated up in a small saucepan or in a microwave together. 

600g Bread flour
30g Sugar
30g Potato starch
20g Salt
8g Yeast
90g Melted butter*
160g Scalded milk*
220g Warm water*

Mix with dough tool till it becomes difficult.  Then knead for 10 minutes.  Knead
by folding the dough in half and push/slide it across the bottom of the bowl to another side. Turn bowl slightly, repeat motion.  It should be slightly sticky to the touch.  If too sticky, add a tbsp of flour and knead it in.  It should stick to the bottom of the bowl but not the sides.  Once done, mold into a tight ball and place it on bottom. 

Take a section of wax paper or parchment paper and crumple it up.  Run it under the water and shake lightly.  Spread it open over the bread ball making sure it's evenly covered.  Place bowl in the oven on Bread Proof. (BrdPrf) 

Let it rise double.  About 2 hours.  Remove, punch down and shake if flat on the bottom of the bowl.  Roll it into a log roughly the length of the Pullman pan and pinch to keep it firmly in log form.

Grease the Pullman pan and place loaf inside.  Re-wet paper and place over loaf.  Let it rise till it just reaches the top back in the bread proofing oven.  Check often after 20 minutes.  It might be up to 40 minutes.  Don't let it overproof.  Once it's near the top, slide greased cover on the pan. 

Preheat oven to 350.  Once preheated, place pan in the oven and bake 40 minutes.  Remove cover and bake for another 10 minutes or until the interior reads 190* on a meat thermometer.