Perfect Sandwich Bread
In this recipe Julia Child uses the machine only to make the dough, not to bake it. Some machines, like hers from Williams-Sonoma, call for loading the liquids first, followed by the dry ingredients. Adapt the procedures for your own machine.
An ideal loaf of sandwich bread is a perfect rectangle. You must pack the dough into a covered pan to prevent it from humping up in the usual loaf shape. Julia Child uses an almost straight-sided 2-quart loaf pan, 10 by 4 1/2 by 4 inches. You'll need to butter or spray the inside of the bread pan and the shiny side of a 12-by-8-inch piece of foil. She tops the pan with a baking sheet held down with a 5-pound ovenproof weight of some sort, like a brick or a stone--it's always surprising how much push is in a yeast-powered dough!