soft sandwich loaf

from "Artisan Bread in Five" website: from Zoe

1. Take a 2-pound (a big cantaloupe-size) piece of dough. SEE ARTISAN BREAD IN FIVE MINUTES A DAY recipe. You can use any of the doughs in the book in a loaf pan.

2. Let the dough rise in a well greased non-stick 8 1/2 x 4 1/2- inch Loaf Pan, covered loosely with plastic wrap for 1 hour and 40 minutes (or just 60 minutes if you are using fresh, unrefrigerated dough).

3. 20 minutes before baking time, preheat the oven to 375 degrees. I don’t use any steam, because I don’t want a crisp crust. You will also notice that this is slightly cooler than we say in the book. This is so that I get a nice soft crust and because I will be baking it longer.