The Perfect White Sandwich Bread

Preheat oven to 350 F and line two 5-inch by 9-inch loaf pans with greased parchment paper and a 9 by 13 glass baking dish and set aside

1. In a medium bowl, whisk together the water, sugar, and yeast and allow it to rest until the yeast resembles a creamy foam, about 5 minutes.
2. Meanwhile, in the bowl of a stand mixer, mix together the flour and salt. Pour the liquid mixture and oil. Knead until the dough forms a smooth ball of dough, about 4-5 minutes.
3. Remove the dough, shape it into a ball, place it into a greased bowl, and let it rise for 15-30 minutes or until it has doubled in size.
4. Punch the dough down, knead it a few times, and divide it in half.
5. Working with one piece of dough at a time, shape it into a rectangle (about 9 inches by 6 inches). Staring at the long end, roll the dough into a cylinder, pinch the seams closed, and tuck the ends under. Repeat with the other dough ball.
6. Place the logs of dough into the prepared baking pan. Cover and allow to rise until doubled in size and the dough is 1 inch over the pan.
7. Bake for 30 min or until rolls are lightly brown and the internal temperature reaches 195 degrees F
8. Allow the bread to cool completely before cutting into them.

Note: Bread is not done cooking fully into it is cooled. Cutting into hot bread releases the steam and makes for gummy bread.