I’m trying to bake a nice loaf of white sandwich bread. My criteria is a single loaf, use a stand mixer to knead it. I’m currently using a King Arthur recipe, which called for all AP flour. It was fine the first day, but on the following days, it simply disintigrated. It has butter and milk in it. I suspect the milk is making it very tender and fragile.
I like a bread that has more body. For example, the no knead bread. But that doesn’t bake up in a loaf pan very well.
So I want a bread with a nice sturdy crumb, that will bake in a loaf pan, and will not fall apart two days after I bake it.