Sandwich Bread
From: Peter Reinhart, The Bread Baker's Apprentice
Makes: 2 1-pounds loaves
2008-08-16

I omit the sugar from the original recipe as I found it cloying and
unnecessary. Like all my other breads, I use a long ferment in the
refridgerator, 1-3 days, instead of short warm ferment; it really
improves the taste. 

19	ounces	Bread Flour (King Arthur regular has enough good protein)
2	tsp	Kosher Salt
2	tsp	Instant Yeast
1	whole	Egg
1/4	cup	Olive Oil (or other shortening, I've even used bacon fat :-)
1 1/2	cup	Milk, buttermilk, whole milk, or low fat works

Combine Flour, Salt, Yeast in stand mixer bowl.
Measure Oil, Milk, and drop in egg, beat up a little.
Drizzle liquid into spinning mixer.
Increase spead and knead about 10 minutes.

Dump onto floured counter and finish kneading, 
forming into a tight ball.
Place in food service tub sprayed with oil.
Cover, rise overnight (or more) in fridge.

Remove 5 hours before baking.
Let warm up.
Divide, shape, place in two loaf pans, rise.

Slash tops of loaves, if desired. 
Bake at 350 for 35-45 minutes until internal temperature is near 190F.
Turn out onto cooling rack to cool without steaming.