This comes from The New Best Recipe (published by the editors of Cook’s Illustrated), although I found it on http://annieseats.wordpress.com.
This got the seal of approval at my house - great for sandwiches!! I make two loaves every weekend, freezing the second for later in the week.
07To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size.
08Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9×5-inch loaf pan.
09Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes.
10Preheat oven to 350. Placing a glass dish with boiling water inside.
11Bake 40 -50 minutes or until an instant-read thermometer reads 195°.
12Brush with melted butter, cool on wire rack.
13To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.