Soft White Bread Recipe

I am on a bread making frenzy at the moment. I want to make bread that can go in the sandwich maker (12cm x 12 cm) and it needs to be nice and fluffy and not holey so the filling stays in...
I have tried a number of recipes

640g plain flour (T45 protein 9%)
2tsp yeast (1 sachet)
70 ml warm water
260 ml warm water
25g sugar
1 tsp salt
27g butter

1lb bread tin

Put the yeast in to the smaller amount of warm water in the bowl of a stand mixer and leave for 5 mins
Add the rest of the water and all other ingredients, but only 300g of the flour at this point.
Mix until combined, then add flour slowly until a soft dough is achieved.
Continue to mix for 7 to 10 mins until the dough comes away from the edge of the bowl
Shape in to a ball and place back in the bowl and over it with a tea towel and allow to rise until doubled in size (45 mins to an hour)
Gently shape in to a rectangle about 30 x 25 cm
Roll the rectangle tightly from the short size, tuck the ends under and put in your bread tin
Cover and allow to rise until doubled in size (30 to 45 mins)
Cook in an oven preheated to 200°C

This came out quite well, but felt it could be fluffier. The method was quite a faff so I am unlikely to bother with it, but we shall see, I like to give things a chance. Might try this method with a stronger bread flour to see what happens

Another attempt
400g T65 flour (protein 11%)
240g warm water
15g butter
20g sugar
1 tsp salt
4g yeast

Melt butter in warm water
Mix everything together
Rest for 10 mins
Kneed for 10 mins or until done
Rise for 45 mons or doubled in size
Shape by squishing in to a rectangle and rolling up and folding the ends over
Leave until doubled in size (30mins ish)
Bake at 200 until brown and sounds hollow

This one was a little too sweet and still not quite fluffy enough, but better... I need to try a stronger bread flour I think