Mix the Dough:
· In the bowl of a stand mixer (or a large mixing bowl), whisk together flour, salt, and instant yeast.
· Add sugar/honey, softened butter/oil, and warm water.
· With a mixer: Knead with the dough hook on medium-low speed for 8–10 minutes until smooth and elastic.
· By hand: Stir with a wooden spoon until a shaggy dough forms, then turn onto a floured surface and knead for 10–12 minutes until smooth and elastic.
· The dough should be slightly tacky but not sticky. Add a little more flour or water if needed.
First Rise (Bulk Fermentation):
· Place dough in a lightly oiled bowl, turning to coat.
· Cover with a damp towel or plastic wrap.
· Let rise in a warm, draft-free place for 1–1½ hours, until doubled in size.
Shape the Loaf:
· Gently punch down the dough to release air.
· Turn onto a lightly floured surface. Flatten into a rough rectangle about 20×30 cm (8×12 inches).
· Tightly roll the dough from the short end into a log, pinching the seam to seal.
· Place seam-side down in a greased loaf pan.
Second Rise (Proofing):
· Cover loosely with oiled plastic wrap or a damp towel.
· Let rise again for 45–60 minutes until the dough domes about 2 cm (1 inch) above the rim of the pan.
· Preheat oven to 190°C (375°F) toward the end of the rise.
Bake:
· Optional: For a shiny crust, brush the top lightly with beaten egg or milk.
· Bake for 30–35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
· Internal temperature should read 88–93°C (190–200°F).
