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! More Sandwich Recipes
Julia Child likes to include a bit of starter (also known as a sponge, poulish orbiga) in her white sandwich bread dough since she thinks it gives a superior flavor and texture and improves the loaf's keeping qualities. This is a simple batter of flour, water and yeast that has been allowed to rise and bubble for several hours. To make it, whisk 1/2 cup of tepid water (105° to 110°) with 1/2 teaspoon active dry yeast and 1 cup all-purpose flour or bread flour in a bowl. Cover with plastic wrap and leave it at a cool room temperature for several hours or overnight. It will rise and form big bubbles and then sink down, at which time it is ready to use. You can also cover and refrigerate it for several days.