American white bread

I'm a big fan of delicious American white bread. The one that does not taste like cardboard and comes from the factory, but is loose and airy and can be freshly baked in your own oven. You can toast, eat fresh with salted butter, or bake in the oven with cheese and ham.
That's why I went looking for it and ended up with a Betty Crocker recipe that I've adjusted a bit.

American box white bread

For 2 big box shapes:
First make a yeast dough.
Place 150 ml of lukewarm water in a large mixing bowl dissolve 1 cube of yeast (or 2 sachets of dry yeast ).
450 ml of lukewarm milk add and mix well. Add 50 g of sugar and 50 g Palmin Soft and 1 tablespoon salt and mix well.
Gradually, about 1 kg of flour (I've taken normal 405s, you can certainly use 550s or mix both in equal parts) and knead well into a smooth yeast dough.
Place in an oiled bowl, cover with a dishcloth and leave in a warm place for about 1 hour until the dough is well-cooked.
Knead the dough vigorously and roll it out on a worktop to a large rectangle (about 5mm thick).
Slice in the two short sides and Roll it up from the long side.
Put the dough in a greased and floured tin box and let it go again.
This will take about one hour again until the dough reaches such a size.
The oven meanwhile also 220 ° C top and bottom heat or 200 ° C convection oven and bake the bread in the lower third of the oven. After 10 minutes, reduce the temperature by about 40 ° C and continue baking for about 20 minutes until the bread has a nice crust.
Who ein soft bread wants, melt now about 30g of butter and spread it on the still hot crust.
Bon appetit!