In a small bowl or liquid measuring cup, combine the warm water, yeast, and honey/or sugar. Stir gently and let sit for 5–10 minutes, until the mixture becomes foamy and activated. Stir in the salt and oil.

To a large bowl, add the flour and pour in the yeast mixture. Using a wooden spoon or Danish dough hook, mix until a soft, slightly tacky dough forms.

Knead the dough for 5–7 minutes by hand or 3–4 minutes using a stand mixer until smooth, elastic, and cohesive.

Place the dough into a lightly greased bowl, cover, and allow it to rise for 25–30 minutes, or until doubled in size. While it rises, grease a loaf pan and set it aside.

Once doubled, gently punch down the dough to release excess air. Fold the dough into itself, then transfer it to a lightly floured work surface and gently stretch it out.

Shape the dough into a loaf using a tuck-and-fold method, creating surface tension as you roll it into shape. Place the shaped dough into the prepared loaf pan, cover, and let rise again for 15–20 minutes.

Bake at 375°F (190°C) for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped.

Immediately brush the top with butter or olive oil for a soft, tender sandwich crust.

Remove the bread from the loaf pan and transfer it to a cooling rack to prevent the bottom from becoming soggy.

Allow the bread to cool for at least 20 minutes before slicing.