Bread-Bakers v103.n023.1

I've been using my Panasonic SD-YD205 bread machine for precisely this 
purpose. I've noticed that bread machines have a complex kneed-rest pattern 
that I suspect is very effective in developing the structure (much like 
autolyze). The recipe that works for me is:

15.5 oz bread flour
10.5 oz water
2 T instant non-fat dry milk
1 T sugar
2 T butter
1.5 t salt
1.25 t active dry yeast

Shape into loaf; try not to deflate too many gas pockets. Place in single 
loaf pan (dark enamel promotes best browning). Let rise till it comes over 
the lip of the pan (I place the loaf pan in a shoe-box-sized Tupperware 
thing to avoid too much moisture loss).

After rise, use cold start method to bake: Place 1/2 of water on the oven 
floor. Slit the top of the loaf--an electric knife works great! Place the 
loaf in the oven on lower middle rack. Start oven heating to 375 F. Bake 
till internal temp = 195-200 F (about 28 minutes in my oven). Cool 
thoroughly. Slice (again, can't recommend the electric knife enough!).

I usually freeze the bread after slicing, and remove slices as I need them. 
The texture changes slightly after freezing...I may like it even better 
post-thaw.

Hope this helps.

Allen