Recipe: Sandwich bread

Um Fatima,
In response to your question about types of flours, I wonder if the type of flour you're using is giving you too soft a product that won't slice. In a recent bread baking class that I took, the chef said that "all-purpose" flour has less gluten that bread flour and the resulting bread are softer and don't rise quite as much as those made with bread flour. All-purpose flour is better suited for soft rolls, foccacia and pizza dough. I haven't experimented enough to find out for myself. Anyway, that being said, if you scroll down the requests on the baker's board, there is a sandwich bread recipe that sounds great -- maybe just what you need --- it uses all-purpose flour. Also, have you thought about locating bread flour through mail-order/internet suppliers? Good luck, laurel.