BWJ -- White Loaves

BWJ: Up first, White Loaves hosted by Laurie and Jules.

This is just what I enjoy in a recipe; a short list of ingredients, challenging, but not daunting, forgiving of mistakes and most importantly, a delicious result.
I go through periods of baking bread, but they are few and far between. My first effort was in high school with a friend who was a more experienced baker than I. We made an African cardomon bread from one of the old Time-Life international cooking series. 
Since then, my bread baking activity had been inspired by, among other events, the purchase of a food processor, a snow storm, challah and bagel baking classes taught by our Rabbi, and moving to Southeastern Virginia and not knowing where to get good challah.

The smaller loaf was baked in a larger pan.

As I mentioned, the White  Loaves are most forgiving. In defrosting the butter in the microwave I melted half the butter. The dough was very wet, but this seemed not to affect the end product. I also added the salt rather late in the process and that made the bread noticably salty in places, but not too much. Finally, I only have one bread pan that is 8.5" x 4.5" so I used that and a larger pan. I actually liked the loaf that was baked in the larger pan. Still, my family appreciated the results and who could ask for more?