Like Ms. Stafford, I grew up with my mother baking bread, which she made look so easy. She built my confidence to try yeast rolls from an early age and I've never been afraid to try anything again! However, admittedly, yeast breads can be tricky; careful not to "kill" the yeast with too hot liquids or over-kneading or worse, over-proofing. This recipe definitely takes all the fear out of making bread to impress your family.
Soft Sandwich Bread
6 cups (768g) King Arthur all-purpose flour
1 T Kosher salt
1 T granulated sugar
2 1/2 tsp. instant yeast
1/2 cup vegetable oil, or other "neutral" oil
Softened unsalted butter, for greasing
In a large bowl, measure out all the dry ingredients. Whisk together, then change to a rubber spatula and add the liquid (water + oil). Mix until all the liquid is absorbed and the dough is formed into a sticky dough ball.
Using the soften unsalted butter, grease two 8 1/2 x 4 1/2-inch loaf pans. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl a quarter turn as you deflate, turning the mass into a rough dough ball once more.