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“I’m really craving a loaf of mass-produced sandwich bread,” said no one ever. We agree that the store-bought stuff is super-convenient, but it’s lacking in so many ways (no buttery, golden crust; no soft, pillowy crumb). So sometimes you just have to make your own. This recipe isn’t labor intensive (although you’ll need a bit of time to let the dough rise), and the bread will bring any sandwich to the next level. Best of all, you can make a few loaves in one afternoon and freeze them to have on hand--they’ll keep for up to three months.
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