My next baking project is sandwich bread: that regular light loaf that’s good for most of a week, toasts nicely and gets the job done.  I turned to Cook’s Illustrated for a recipe and gave it a whirl: it’s good but a little too dense and heavy, which I blame on the milk.  It’s great for toast but not a sandwich.

Every recipe I find for basic white sandwich bread calls for milk, along with the flour, yeast, salt and eggs.  The other factor so far is that every recipe is …