The first is to read through the recipe to get a full understanding of the instructions. Then gather all the ingredients needed and make sure they are at the right temperature.

Add all the dry ingredients and mix on low with the paddle attachment until everything is combined in a large bowl or stand Mixer. You can use a whisk to mix if you don’t have a stand mixer. Add the softened butter to the flour mixture and mix to distribute the butter evenly on a low speed. Then, add the liquid to the flour mixture using the dough hook attachment and mix on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. You can also do the mixing with a wooden spoon or spatula with a bit of elbow grease.

To develop the gluten, continue to knead the dough for about an extra 5- 7 minutes. Although the dough starts soft and sticky, it becomes smooth and elastic when kneaded. The gluten helps the bread dough to rise well and produces soft and fluffy dough. You can also knead the dough by hand, which will take longer than the stand mixer.

To knead by hand, first shape the dough into a ball and place it on a lightly floured surface. Fold the dough in half towards you and press it away from you using the heel of your hand. Give the dough a quarter turn and continue folding, pushing, and turning. After 10 minutes, the dough should become shiny and elastic.

As said earlier, this dough requires only one rise, but you need it to rest first. Lightly grease a large bowl with vegetable oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover with a clean kitchen towel and allow the dough to rest in a warm place for 10- 30 minutes, which helps the gluten that has developed to relax and helps work with the dough easily.

While the dough rests, prepare an 8x 5 inches loaf pan with easy pan release or vegetable oil and flour. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. Roll it up into an 8-inch log, seal the edges, and place it in the prepared loaf pan with seam side down.

Cover the dough with tea or a kitchen towel and allow it to rise warmly for about 1 or 11/2 hours or until it has doubled in size. You can proof the dough in an oven. I usually turn on the oven light, producing enough heat for the dough. You can also place the dough in the microwave with hot water, making enough heat to proof the dough if you don’t have a warm place.

The other option is to heat your oven for 1 minute and then turn it off and let the dough rise until it has doubled in size.

While the dough is still proofing, preheat your oven to 350 F. When the dough has doubled in size, place the bread on the center rack of the oven.

Bake the bread for 30-34 minutes or until golden brown on top. If you gently tap on the loaf, it should sound hollow. You can use an instant-read thermometer to read the center of the loaf at 195°F (90°C).

When the bread is ready, remove it from the oven and transfer it onto a cooling rack. Allow the bread to cool completely before slicing. Serve and enjoy!

To enjoy this bread hot, allow it to cool down slightly and then slice and spread it with butter. Yum yum!