I don't normally eat white bread but this is--cross my heart--the best white bread I've ever tasted. I grew up with whole wheat and consider WonderBread to be a form of chemical warfare, but this is a whole different class of refined flour product. I'll find the bread machine version when I get home.

My uncle Fritz is a dentist by trade but entertains himself by building things (houses, toy trains, insanely detailed ship models) and baking. This is the end result of much culinary tinkering. It slices thinly, doesn't crumble, the crust is chewable, and--gasp--it actually tastes like bread, even though it's white flour.

Uncle Fritz's Perfected White Bread

3 cups warm water
3 cakes yeast
1/4 cup honey
9-10 cups white flour
5 teaspoons salt
5 tablespoons oil

Combine water, yeast, and honey and stir until the yeast dissolves. Add half of the flour and all of the salt. Beat hard with a spoon until the batter us smooth. Add the rest of the flour and blend well.
Pour the oil over the dough and knead it in a bowl for a few minutes (2-3 minutes at the most) so that the dough absorbs most or all of the oil. Cover the dough and let it double (about 45 minutes). Punch it down, turn it out onto a lightly floured board, and knead it a little more.

Shape it into two loaves and place them in buttered loaf pans. Let them double again (another 30 minutes).

Bake at 400 degrees for 30 minutes or until done.