Rapid Mix Cool Rise White Bread

This is definitely the quickest and easiest bread recipe I have ever tried. It is a recipe that came with our KitchenAid stand mixer, so I will put some of the instructions in italics for those of you trying it by hand.

Yield: 1 loaf (16 slices)

3 to 3-1/2 c. flour
1 T. sugar
1-3/4 t. salt
1-1/2 pkgs (3-3/8 T.) active dry yeast
1/8 c. (2 T.) butter
1 c. very warm water (120-130F)

1. Place 2-1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Attach bowl and dough hook to mixer (skip this if doing by hand). Turn to Speed 2 and mix about 20 seconds (Mix ingredients with a wooden spoon until combined). Gradually add warm water and mix about 1-1/2 minutes longer.
2. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes (Add remaining flour, 1/2 cup at a time and stir until dough forms a ball). Knead on Speed 2 about 2 minutes longer (Knead dough on a lightly floured surface for 2 minutes). Cover dough with plastic wrap and a towel. Let rest 20 minutes.
3. On a lightly floured surface, roll dough into a rectangle, approximately 9×14 inches. A rolling pin will smooth the dough and remove gas bubbles. Starting at a short end, roll the dough tightly. Pinch to seal the seam. Pinch the ends and turn them under. Place the dough, seam side down, in a greased 8-1/2×4-1/2×2-1/2 inch loaf pan. Brush loaf with oil and cover loosely with plastic wrap. Refrigerate 2 to 12 hours.
4. When ready to bake, uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed. Bake at 400F/200C for 35-40 minutes. Remove from pan immediately and cool on wire rack.