I use any bread I make for sandwiches.....
If you mean a standard white bread, I use a milk and water bread.....pretty much 1 cup milk and 1 cup water...salt, yeast and a couple of tablespoons of butter....and about 6 cups flour...more if needed.
It's a bit finer grained than a French type bread.....but I love a sandwich on French or rye bread.
Linda C

Here is a recipe I have used every week for years and years. It is a very basic white bread recipe.

White Bread

2 cups milk (I use powdered milk/water)
2 ½ teaspoons dry yeast
2 tablespoons butter, melted
2 tablespoons sugar
2-3 teaspoons salt
5 ½ - 6 ½ cups flour

Mix hot water and powdered milk in mixing bowl. Add the butter, sugar , salt, about 3 cups of flour and the yeast. When this has been mixed together well I start adding the remainder of the flour a little bit at a time until it feels right.
Knead for 10-12 minutes in KA or Magic Mill.
Let rise. Punch down and knead by hand a couple of times. Put back in bowl and let rise again. Punch down, knead a few times. Shape and put in bread tins, let rise the final time.
Bake 10 minutes in preheated 400 degree oven, turn down to 350 and bake another 35-40 minutes.

Here's a traditional Kentucky recipe for "light" bread:

Sift 4 cups all purpose flour. In a saucepan combine 1 1/2 cups of sweet milk, 1 teaspoon of salt, 2 tablespons of sugar, and 6 tablespoons of solid shortening and stir over low heat until the shortenting melts. Let the mixture cool to lukewarm, then add 2 crumbled cakes of fresh yeast (or 2 packages of dry yeast) and stir until dissolved. Add the milk mixture to the sifted flour a little at a time, stirring continuously to get a smooth and thoroughly blended dough ball. Transfer it to a greased bowl, voer with a damp cloth, and let rise in a warm place to double in size. When dough has risen, turn it out on a floured surface and knead it for several minutes to get a smooth and elastic texture. Shape to fit into a greased 9-inch loaf pan, let it rise again in the pan to double in size, bake on the bottom shelf of a prehated 425 degree oven for 8 to 10 minutes, then reduce heat to 350 and leave on bottom shelf for 30 more minutes,or until nicely browned and firm on top. If the loaf seems to be browning too quickly brush top with butter and lay a sheet of aluminum foil loosely over it.