American Sandwich bread

Sift the flour. Melt the butter.
Pour sugar, yeast into a mug, stir everything in 50 ml of warm water. Wait until a cap of yeast appears.
In a large saucepan, mix warm water with salt.
Pour out semolina and flour.

Pour a cap of yeast on the flour and grind the yeast. Only then add the oil and knead everything well until smooth.
Cover the pan with a film so that it does not wind up, and leave it on the table for 3 hours.

Get a part of the dough out of the pan, give it the shape of a bun, holding it in your hands on the weight. Put the resulting bun in a greased form and put it in a warm place for an hour.
Cover the pan with the rest of the dough with a film and put it in the refrigerator.

After an hour, grease the dough with butter or beaten egg and put it in an oven preheated to 200 degrees for 45 minutes.
After this time, take out the bread, put it on the grill, grease with butter and cover with a napkin.
When you need to bake bread from dough that is in the refrigerator, the baking principle is exactly the same, except for the time of the dough approach.

You need to get the required amount of dough, knead it in your hands, shape it into a bun and leave it to fit in the form of two to three hours.

After that, put the mold in a preheated oven to 200 degrees and bake bread the same way as in the previous version.