A scale was used to weigh all ingredients. The mixing of the ingredients was done by an old bread machine. Final proofing encountered a minor problem as the dough rose quickly. This was a little surprising as the kitchen was on the cool side that morning. The sandwich loaf of bread was baked at 350° Fahrenheit for 20 minutes. The baking loaf of sandwich bread was rotated 180° and then a loose tent of foil was place over the top of the loaf.
The loaf of white sandwich bread has a nice golden brown color. The loaf had a nice fresh smell with a faint touch of honey. The crumb had a nice consistency with uniform holes.