King Arthur's classic white sandwich bread

303 - 340 grams (1 cup + 2 tablespoons to 1½ cups) lukewarm water (about 100°F)
1 heaping tablespoon honey
2¼ teaspoons instant yeast
1¾ teaspoons salt
2 tablespoons soft butter
482 grams (4 cups) King Arthur Unbleached All-Purpose Flour
35 grams Baker's Special Dry Milk or nonfat dry milk granules

Mix all of the ingredients in the order listed, and mix and knead -- by hand, or using a stand mixer -- to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.
Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.
Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" loaf pan.
Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1½" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.
Remove the bread from the oven, and turn it out onto a rack to cool. When completely cool, wrap in plastic, and store at room temperature.