Betty Crocker's Gold Medal classic white bread and The Kitchn's basic white sandwich bread are both good recipes. Both recipes yield two loaves, which The Kitchn notes can last for a few days at room temperature or frozen for up to three months.
To make Betty Crocker's recipe, combine 3 1/2 cups all purpose flour, 3 tablespoons sugar, 1 tablespoon salt, 2 tablespoons shortening and 2 packages regular or quick active-dry yeast in a large bowl. Add 2 1/4 cups of very warm water, between 120 and 130 degrees Fahrenheit, and beat with an electric mixer on low speed for one minute and then on medium speed for an additional minute. Stir in an additional 2 1/2 to 3 1/2 cups of flour, one cup at a time, until the dough can be easily handled.
On a floured surface, knead the dough for approximately 10 minutes or until it is smooth and elastic. Place in a large greased bowl, turning the dough to cover it fully in oil, cover lightly with plastic wrap, and then place in a warm place to rise for 40 to 60 minutes or until it has doubled. Divide the dough in half, flatten it into a rectangle, and then roll it up tightly, folding the ends under the loaf. Let rise for 35 to 50 minutes, and then bake for 25 to 30 minutes at 425 degrees.