Combine Ingredients: Add all ingredients to your stand mixer bowl. Mix on low speed for about 3 minutes until everything is combined.Note: You can do this without a stand mixer. See the FAQs section for tips.

Knead the Dough: Increase the speed to 2-3 and let the dough hook knead the dough for 5-10 minutes.

Rest the Dough: Cover the bowl and let the dough rest for 30-60 minutes.

Second Kneading: Turn the stand mixer back on to speed 2-3 and knead the dough for another 5-10 minutes. When finished, the dough should be soft, supple, and not sticky at all. It should also pass the windowpane test.

Overnight Rise:** Cover the bowl again and let the dough rest overnight on the counter. It should double or more in size.

Shape the Dough: In the morning, dump the dough onto a clean surface. The dough should be puffy and not sticky. (I don't need water or flour to help shape this dough.) Pat or roll your dough into a long rectangle, the width of your loaf pan. I recommend patting the dough out into a 6 x 20-inch rectangle. Roll the dough up tightly and place it into a greased or parchment-lined loaf pan.Note: These are the loaf pans I use. I love that they're stainless steel (no Teflon). I personally spray them with avocado oil to make sure the dough doesn't stick. I've also tried lining with parchment, and that worked wonderful as well.

Second Rise: Cover the loaf pan with a plastic bowl cover and let it rise in a warm place until the dough is higher than the pan. For me, this takes 3-4 hours. Don't go off time, though – look at the height of the dough. Ensure it's super puffy when you gently poke it, and it's 1-2 inches higher than the loaf pan. You can let the dough rise in the oven with the light turned on to speed up the second rise.Note: This sandwich bread doesn't rise much in the oven. Make sure you get all the height you want in the bread BEFORE baking. Baking too early will result in a dense, short loaf.

Bake: Toward the end of the second rise, preheat your oven to 375°F (190°C). (If you let your dough rise in the oven with the light on, make sure you take it out before you preheat the oven!) Bake the loaf for 45 minutes. Your final dough temperature should be between 204-206°F (95-96°C). If it's low, pop it back in the oven until you reach the desired temperature.

Cool and Enjoy: When finished, let the loaf cool in the pan for 10 minutes before turning it out onto a cooling rack. It's ideal to let the loaf cool for 2 hours before slicing, but unlike traditional artisan bread, you can cut into this loaf when it's hot, and it won't be gummy or ruin the inside! I also like to turn these upside down and let them dry out a bit. If you oiled the pan to keep the dough from sticking, the bottoms of the loaves can be a little moist and soggy. A quick air dry will fix that within about 30 minutes.