Sandwich Bread

Newly empowered by making my own mayonnaise, I was now faced with a need to find ways of using it up. We normally don't consume a lot of mayo but the recipe made 2 cups of it, so we racked our little brains to come up with all the different uses we could think of. One of those was: sandwiches. Yeah, I know, stop the presses. Since we stopped buying bread and started making it, I haven't been able to wander too far away from sourdough. So I don't. But faced with a mayo surplus, a nice sandwich loaf seems to be in order.
Most of the following recipes each call for something that I may or may not have hiding in my pantry at any given time. Since I can't bear the letdown of finding out at the last minute that the food I had my heart set on making requires a crucial ingredient that I don't have (breathe here), I've listed the "special" ingredient in parentheses after each one so I can know at a glance whether or not it's a green light. Green for go.*

• Potato Bread page 18 in BH&G Homemade Bread Cook Book, 1973 (a potato)
  
• An Almost No-Knead Sandwich Bread technique from The Kitchn (beer, if using the CI recipe)
  
• Whole Wheat Sandwich Loaf from Rose Levy Beranbaum (dry milk)
• Grandma's Oatmeal Bread pg 22 in BH&G Homemade Bread Cook Book, 1973 (quick cooking oats, light molasses)
• How To Cook Everything, pages 228-230, has Sandwich Bread with variations (variations will more than likely require trip to store)

My Notes (7/9/10): Made the Cook's Illustrated Almost No Knead Bread (doubled recipe) and substituted in two cups WWW flour. Forgot the honey (oops).

 *Yellow = Caution! Substitute or go to store. Red light = Stop! Find another recipe.